Yogurt-Barley Soup Recipe

Name: Yogurt-Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup uncooked barley; 5 cups water; 2 tablespoons butter; 2 cups chopped onions; 1 medium carrot, diced; 1 tablespoon of fresh mint, chopped or 1/2 teaspoon dried mint; 1 1/2 teaspoons salt; black pepper; 2 cups plain yogurt; 2 tablespoons fresh parsley, minced

Servings: persons

2/3 cup uncooked barley
5 cups water
2 tablespoons butter
2 cups chopped onions
1 medium carrot, diced
1 tablespoon of fresh mint, chopped or 1/2 teaspoon dried mint
1 1/2 teaspoons salt
black pepper
2 cups plain yogurt
2 tablespoons fresh parsley, minced

1
Bring the barley and water to a boil in a large pot. Simmer, covered, while proceeding with the rest of the recipe.
2
Saute the onions in the butter until translucent.
3
Add the carrots and cook, stirring frequently, until the carrots are tender.
4
Add water as necessary if the vegetables start to stick.
5
When the barley is tender, add the vegetables, mint, and seasonings to the pot.
6
Simmer for another 10 minutes.
7
Add the yogurt and parsley.
8
Carefully warm the soup on low, adding some stock if you want a thinner soup.
9
Done!

180

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 10 ingredients. The key ingredients include: 2/3 cup uncooked barley, 5 cups water, 2 tablespoons butter, 2 cups chopped onions, and more.

Yes, Yogurt-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.

Yogurt-Barley Soup

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