Barley Soup Recipe

Name: Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. soup bone with some meat; 1/2 c. pearl barley, cooked in 4 parts water; 1 c. diced mixed vegetables (carrots, celery, parsley root); 1 bay leaf (optional); 1 garlic clove; 8 c. cold water; 3 or 4 large potatoes, pared and diced; 1 Tbsp. chopped parsley; 1 Tbsp. chopped dill; 3 chicken instant broth; 3 Tbsp. butter; pepper and salt; about 2 Tbsp. flour

Servings: persons

1 lb. soup bone with some meat
1/2 c. pearl barley, cooked in 4 parts water
1 c. diced mixed vegetables (carrots, celery, parsley root)
1 bay leaf (optional)
1 garlic clove
8 c. cold water
3 or 4 large potatoes, pared and diced
1 Tbsp. chopped parsley
1 Tbsp. chopped dill
3 chicken instant broth
3 Tbsp. butter
pepper and salt
about 2 Tbsp. flour

1
Put meat in kettle and add water to cover.
2
It is better to start with more water and let it cook away than to add water later on.
3
Bring to a boil, reduce heat, and continue cooking, skimming occasionally until meat is half done.
4
Add diced vegetables, garlic, bay leaf, chicken instant broth and potatoes and simmer until meat is tender.
5
Cook the pearl barley separately, adding half the butter.
6
When meat and potatoes are done, remove bones and add barley.
7
Bring to a boil.
8
Check the seasoning.
9
Brown the flour in the butter or margarine until light brown (add a little of the soup liquid, stirring constantly and thicken the soup with the mixture.
10
Add chopped parsley and dill.

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 lb. soup bone with some meat, 1/2 c. pearl barley, cooked in 4 parts water, 1 c. diced mixed vegetables (carrots, celery, parsley root), 1 bay leaf (optional), and more.

Yes, 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.

That's it — enjoy your meal!

Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions