Name: Barley & Potato Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4-6 serving(s)
Ingredients: 6 cups chicken broth or 6 cups vegetable broth; 1/2 cup medium barley; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 medium onion, diced; 1 small celery rib, diced; 6 cloves garlic, minced; 2 tablespoons minced parsley; 1 pinch red pepper flakes; 1 1/2 teaspoons dried marjoram; 1 teaspoon dried basil; 1 teaspoon fresh rosemary, minced; 2 medium carrots, sliced; 2 medium potatoes, 1/2 inch dice; grated parmesan cheese

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Recipe by P48422

15

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Barley & Potato Soup created by SteelerSue

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.

Ready In:: 1hr 20mins
Serves:
Units:

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ingredients

6 cups chicken broth or 6 cups vegetable broth
¹⁄₂ cup medium barley
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium onion, diced
1 small celery rib, diced
6 cloves garlic, minced
2 tablespoons minced parsley
1 pinch red pepper flakes
1 ¹⁄₂ teaspoons dried marjoram
1 teaspoon dried basil
1 teaspoon fresh rosemary, minced
2 medium carrots, sliced
2 medium potatoes, 1/2 inch dice
grated parmesan cheese

directions

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.

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RECIPE MADE WITH LOVE BY

@P48422

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@P48422

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"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."

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review by Mary M.

9/26/2013

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 :)

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review by HaleyGilda

8/18/2011

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.

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review by Chef Stiles

6/27/2011

This is excellent. The only thing I did was add my own chicken and broth. Will be making thing again and again

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photo by SteelerSue

1/3/2011

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review by Chef Sandra J.

4/11/2009

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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