Barley Soup With Potatoes And Carrots Recipe

Name: Barley Soup With Potatoes And Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cups homemade chicken broth; 1 cup pearl barley; 2 tablespoons olive oil; 2 tablespoons butter; 1 large onion, cut in 1/2 inch dice; 1 large celery rib, sliced thinly; 1/4 cup finely chopped flat leaf parsley; 1 tablespoon fresh marjoram, chopped; 1 teaspoon chopped fresh rosemary; 2 medium boiling potatoes, peeled and diced; 2 medium carrots, peeled and thinly sliced; salt and pepper; 1/2 cup grated parmesan cheese

Servings: persons

10 cups homemade chicken broth
1 cup pearl barley
2 tablespoons olive oil
2 tablespoons butter
1 large onion, cut in 1/2 inch dice
1 large celery rib, sliced thinly
1/4 cup finely chopped flat leaf parsley
1 tablespoon fresh marjoram, chopped
1 teaspoon chopped fresh rosemary
2 medium boiling potatoes, peeled and diced
2 medium carrots, peeled and thinly sliced
salt and pepper
1/2 cup grated parmesan cheese

1
Bring the broth to a boil in a large soup pot over medium-high heat.
2
Stir in the barley, 1/4 cup at a time.
3
Reduce the heat to a very slow but steady simmer.
4
Cover and cook until the barley is almost tender, about 30 minutes.
5
Heat the oil and butter in a medium size skillet over med-high heat.
6
Add the onion, celery, parsley, marjoram and rosemary and saute until the onion begins to turn golden, about 5 minutes.
7
Transfer the mixture to the soup pot with the barley, scraping out the skillet with a rubber spatula.
8
Add the potatoes and carrots and cook until tender, about 30 minutes.
9
Season with salt and pepper.
10
Serve in warmed bowls with a sprinkling of grated parmesan.

1229

kcal

Calories

Fat

Carbs

193

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.

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: 10 cups homemade chicken broth, 1 cup pearl barley, 2 tablespoons olive oil, 2 tablespoons butter, and more.

Yes, Barley Soup With Potatoes And Carrots 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 With Potatoes And Carrots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions