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."
 
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photo by SteelerSue photo by SteelerSue
photo by SteelerSue
Ready In:
1hr 20mins
Ingredients:
15
Serves:
4
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ingredients

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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.

Questions & Replies

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Reviews

  1. 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!!
     
  2. 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!
     
  3. 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.
     
  4. 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.
     
  5. 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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Tweaks

  1. 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.
     
  2. 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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