Sarah's Potato Barley Soup

Sarah_Ont's Note:

Wonderful fall weather soup! We have it for supper with bread and butter and we're stuffed! Leftovers freeze well, just add about a cup of broth when you reheat it.

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Servings: 6

• 1 cup onion , chopped
• 3 cloves garlic , minced
• 3 cups potatoes , peeled and diced
• 2 carrots , large ones,sliced
• 2 bay leaves
• ¾ cup barley
• 8 cups instant chicken broth (like OXO)
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon thyme
• ½ teaspoon marjoram

Directions:

1. Saute the onions, garlic and potatoes in a little bit of the broth for about 5 minutes or till softened.
2. Add everything else and cook for about 45 minutes.
3. Take out bay leaves before serving!

Reviews

[Graybert]

Made this tonight and it was really good! I omitted the bay leaf - personal preference, and at the end I mashed the potatoes to make it a bit creamier. This is a great tasting low fat soup. For those of you on Weight Watchers - it works out to 3 points per serving. Next time I will try adding some chopped celery as well. Really great recipe and thank-you for posting.

[Bugeah]

The husband, kids, and myself absolutely loved this soup! It's very hard to find a soup that the husband will eat, but he gobbled this one up. The only thing he suggested to be changed is to add in some corn and I admit that sounds pretty good to me too. It fed 5 of us and there's still leftovers. Will definitely make this again.

[AnnieLynne]

Sarah - thanks for the great soup recipe! This couldn't be any easier! I served this hearty soup with some crusty french bread and a large salad. It was a perfect meal on a cold rainy night - satisfying and simple! Thanks again!