Barley & Potato Soup
photo by SteelerSue
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
4-6
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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Reviews
-
M'm! M'm! Good! I followed the suggestions of some of the other reviewers and added extra barley (we love it) and broth (probably about 2/3 to 1/2 a cup more barley and 3+ more cups broth). Terr-ific. I love how healthy and hearty it is and that I always have all these ingredients on-hand. Nice and thick and, as Tracy K said "it tastes far less healthy than it really is." Admittedly, I did not use fresh rosemary but it was still great. The parmesean really makes the dish- I like it with lots! Thank you for posting; this is a great recipe.
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RECIPE SUBMITTED BY
P48422
United States