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    You are in: Home / Healthy / Barley & Potato Soup Recipe
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    Barley & Potato Soup

    Average Rating:

     14 Total Reviews

    Showing 1-14 of 14

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    • on January 05, 2003

      This was a very tasty soup, simple and fast to make. I love barley so this recipe caught my eye. I followed the recipe to the letter and I really enjoyed the soup. Thanks for the recipe, PetitFour!!

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    • on January 07, 2003

      Delicious, hearty and filling... The fresh rosemary really makes this dish stand out! Full of veggies and lots of fiber; it tastes far less healthy than it really is, LOL! Edited to correct stars (don't know how that happened!) and say that this soup gets better with each day it sits in the fridge!

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    • on January 28, 2003

      This soup was very good, though my husband and I both thought it could use a little more barley (and more broth to compensate, of course). We substituted cayenne pepper for the red pepper flakes, and added about a 1/2 cup of red wine for a little more body.

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    • on April 02, 2004

      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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    • on September 23, 2003

      This soup was very good, I do agree it needs a little more barley and broth. I will make it again, Thanks

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    • on August 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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    • on June 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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    • on April 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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    • on September 19, 2008

      We really enjoyed this soup! It was easy and yummy. I also added more broth and barley. My hubby really liked it! Thanks so much for sharing!! :O)

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    • on February 16, 2008

      I thought I did review! Found this VERY simple, easy to do, Tasty, healthy as can be! Yes, bit lumpy for this recipe too we like to see!

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    • on January 04, 2008

      This soup was OMG GOOD! The only things I changed: I had to use dried rosemary and I only had small red potatoes on hand. Very, very good. Thank you so much for sharing this one!

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    • on December 15, 2007

      Excellent! I made some changes and increased the veggies a little....I used 9 cups water, 4 chicken bouillon cubes, 3 celery ribs, 3 carrots and 1/2 a bulb of fennel (leftover in the fridge). I sauteed ALL the ingredients in the olive oil until veggies were tender, added the water and bouillon and simmered for 45 minutes. When barley was cooked, I added one can of pureed cannellini beans to make the soup a little thicker. (It was a great way to hide the beans from picky eaters too! The DH never knew!) I will be making this soup again and again! Thanks for posting!

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    • on July 12, 2007

      This was GREAT! I've made it many times. I usually double it and add more carrots, celery and onion than is called for in the recipe. I also add a bit more barley. Definitely a family favorite!

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    • on October 30, 2004

      This is an excellent soup.I made no changes other than skipping the butter and adding Italian turkey sausage to Dh's portion. I recommend using a good homemade broth.

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    Nutritional Facts for Barley & Potato Soup

    Serving Size: 1 (382 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 310.4
     
    Calories from Fat 82
    26%
    Total Fat 9.1 g
    14%
    Saturated Fat 3.0 g
    15%
    Cholesterol 7.6 mg
    2%
    Sodium 1157.3 mg
    48%
    Total Carbohydrate 44.4 g
    14%
    Dietary Fiber 8.0 g
    32%
    Sugars 4.8 g
    19%
    Protein 13.4 g
    26%
    Detailed Nutrition Values About Nutrition Info

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