Potato Barley Soup Recipes

SARAH'S POTATO BARLEY SOUP

Sarah's Potato Barley Soup image

Wonderful fall weather soup! We have it for supper with bread and butter and we're stuffed! Leftovers freeze well, just add about a cup of broth when you reheat it.

Provided by Sarah_Ont

Categories One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup onion, chopped
3 cloves garlic, minced
3 cups potatoes, peeled and diced
2 carrots, large ones,sliced
2 bay leaves
3/4 cup barley
8 cups instant chicken broth (like OXO)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon marjoram

Steps:

Saute the onions, garlic and potatoes in a little bit of the broth for about 5 minutes or till softened.
Add everything else and cook for about 45 minutes.
Take out bay leaves before serving!

Nutrition Facts : Calories 173.5, Fat 1, SaturatedFat 0.2, Cholesterol 0.8, Sodium 1713.2, Carbohydrate 36.6, Fiber 6.8, Sugar 2.9, Protein 5.9

POTATO-BEEF BARLEY SOUP

Potato-Beef Barley Soup image

I originally got this recipe off of the Kathie Lee and Regis show about 14 years ago. It quickly became a family favorite and through the years I have changed the recipe a bit. Tastes wonderful with a warm crusty bread. I have added a can of corn for variety. Also, red or yellow peppers can be used with green to add beautiful color.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 12 servings (4 quarts).

Number Of Ingredients 12

Ingredients

1-1/2 pounds lean ground beef (90% lean)
1 large green pepper, chopped
7 cups water
1 package (32 ounces) frozen cubed hash brown potatoes
1 can (28 ounces) crushed tomatoes, undrained
2 tablespoons reduced-sodium soy sauce
2-1/2 teaspoons garlic powder
2-1/2 teaspoons dried thyme
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 package (16 ounces) frozen cut green beans
1/2 cup quick-cooking barley

Steps:

In a Dutch oven coated with cooking spray, cook beef and green pepper over medium heat until meat is no longer pink; drain., Stir in the water, potatoes, tomatoes, soy sauce, garlic powder, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Return to a boil; stir in beans and barley. Reduce heat; cover and simmer for 10-12 minutes or until beans and barley are tender. Remove from the heat; let stand for 5 minutes.

Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 568mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges

BARLEY & POTATO SOUP

Barley & Potato Soup image

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.

Provided by P48422

Categories Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

6 cups chicken broth or 6 cups vegetable broth
1/2 cup medium barley
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium onion, diced
1 small celery rib, diced
6 cloves garlic, minced
2 tablespoons minced parsley
1 pinch red pepper flakes
1 1/2 teaspoons dried marjoram
1 teaspoon dried basil
1 teaspoon fresh rosemary, minced
2 medium carrots, sliced
2 medium potatoes, 1/2 inch dice
grated parmesan cheese

Steps:

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.

BARLEY SOUP WITH POTATOES AND CARROTS

Barley Soup With Potatoes and Carrots image

From the "Good and Garlicky Thick and Hearty Soup-Satisfying More than Minestrone Italian Soup Cookbook". I found this recipe on the Fine Cooking site and immediately bought the cookbook. My favorite soup.

Provided by Dona England

Categories Vegetable

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 13

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

Steps:

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

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