Barley & Potato Soup

"This recipe is from a dear friend, and it has become one of my weekly comfort meals in the winter. It is absolutely delicious, and you can tweak it all you like. It is very fast to put together and almost completely fat-free. I love this soup."
Barley & Potato Soup created by SteelerSue
Ready In:
1hr 20mins




  • Bring the broth to a boil and add the barley.
  • Stir, then let simmer for 30 minutes, covered.
  • Meanwhile, heat the olive oil and butter in a saute pan over medium heat.
  • Add the onion, celery, garlic, parsley, red pepper flakes, and the remaining herbs and saute until the vegetables are softened but not browned (about 5-6 minutes.) When the barley has cooked for 30 minutes, add this mixture to it along with the carrots and potatoes.
  • Cook everything together at a simmer for another 30 minutes.
  • Serve with a generous sprinkle of parmesan on top.

Join The Conversation

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  1. Mary M.
    This is a marvelous basic recipe that is fine the way it is. i have tried most of the suggested variations and all have their merits, mostly just for variety. My strongest comment? Fool your dh and dks who still think they dont really like "soup" by making it more stewlike, but little less broth and trick of adding pureed cannellini or almost any white bean to thicken. Also, it is SO GOOD as leftovers, always always make more than double, it says it serves 4, but not not at my house!!! thanks so much for sharing recipe, and helpful comments :)
  2. HaleyGilda
    I love this recipe! My favorite way to make it is to add a tin of crushed Italian tomatoes to the mix. I also add whatever vegetables I have on hand, such as frozen peas or beans, and compensate with some water or extra stock. Always tasty and delicious.
  3. Chef Stiles
    This is excellent. The only thing I did was add my own chicken and broth. Will be making thing again and again
  4. SteelerSue
    Barley & Potato Soup Created by SteelerSue
  5. Chef Sandra J.
    Very good soup. I love barley but have been looking for ways to use quinoa. Instead of using barley in this recipe, I used 1/2 cup quinoa, lightly toasted. It cooks much faster than barley so I eliminated the first 30 minutes of cooking time.



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