Barley Soup With Potatoes and Carrots

Recipe by Dona England
READY IN: 1hr 15mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring the broth to a boil in a large soup pot over medium-high heat.
  • Stir in the barley, 1/4 cup at a time.
  • Reduce the heat to a very slow but steady simmer.
  • Cover and cook until the barley is almost tender, about 30 minutes.
  • Heat the oil and butter in a medium size skillet over med-high heat.
  • Add the onion, celery, parsley, marjoram and rosemary and saute until the onion begins to turn golden, about 5 minutes.
  • Transfer the mixture to the soup pot with the barley, scraping out the skillet with a rubber spatula.
  • Add the potatoes and carrots and cook until tender, about 30 minutes.
  • Season with salt and pepper.
  • Serve in warmed bowls with a sprinkling of grated parmesan.
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