Apple Barley Soup Recipe

Name: Apple Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions thinly sliced; 2 tablespoons vegetable oil; 3 1/2 cups vegetable stock; 1 1/2 cups apple cider; ⅓ cup pearl barley; 2 large carrots diced; 1 teaspoon thyme; 1/4 teaspoon marjoram; 1 each bay leaves; 2 cups apples unpeeled, chopped; 1/4 cup parsley leaves fresh, minced; 1 tablespoon lemon juice; 1/4 teaspoon salt

Servings: persons

2 large onions thinly sliced
2 tablespoons vegetable oil
3 1/2 cups vegetable stock
1 1/2 cups apple cider
⅓ cup pearl barley
2 large carrots diced
1 teaspoon thyme
1/4 teaspoon marjoram
1 each bay leaves
2 cups apples unpeeled, chopped
1/4 cup parsley leaves fresh, minced
1 tablespoon lemon juice
1/4 teaspoon salt

1
In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly.
2
Reduce heat, cover and cook, stirring frequently for 10 min.
3
or until onions are browned.
4
Add stock, cider, barley, carrots, thyme, marjoram and bay leaf.
5
Cover and cook for one hour or until barley is tender.
6
Add apples, parsley and lemon juice.
7
Cook for 5 minutes or until apples are slightly soft.
8
Discard bay leaf and serve.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large onions thinly sliced, 2 tablespoons vegetable oil, 3 1/2 cups vegetable stock, 1 1/2 cups apple cider, and more.

Yes, Apple Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apple Barley Soup

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