Sarah’s Potato Barley Soup

Sarah’s Potato Barley Soup

  • Prep Time: 15 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 6

    • About This Recipe

    “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.”

    Ingredients

  • 1cuponion, chopped
  • 3clovesgarlic, minced
  • 3cupspotatoes, peeled and diced
  • 2carrots, large ones,sliced
  • 2bay leaves
  • 3/4 cupbarley
  • 8cupsinstant chicken broth( like OXO)
  • 1/2 teaspoonsalt
  • 1/2 teaspoonpepper
  • 1/2 teaspoonthyme
  • 1/2 teaspoonmarjoram

    • Directions

  • 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!

    • Reviews

  • “Made this tonight and it was really good!I omitted the bay leaf – personal preference, and at the end I mashed the potatoes to make it a bit creamier.This is a great tasting low fat soup.For those of you on Weight Watchers – it works out to 3 points per serving.Next time I will try adding some chopped celery as well.Really great recipe and thank-you for posting.”

  • “Great comforting and filling soup for such a cold day we had.I added more liquid, thanks for a tasty soup.”

  • “The husband, kids, and myself absolutely loved this soup! It’s very hard to find a soup that the husband will eat, but he gobbled this one up. The only thing he suggested to be changed is to add in some corn and I admit that sounds pretty good to me too. It fed 5 of us and there’s still leftovers. Will definitely make this again.”

  • “Sarah – thanks for the great soup recipe!This couldn’t be any easier!I served this hearty soup with some crusty french bread and a large salad.It was a perfect meal on a cold rainy night – satisfying and simple!Thanks again!”

  • “This was good. It thickens up a lot due to the barley if you don’t eat it right away or put it away. You have to add some water to it. My version I used vegetable broth and it didn’t look as nice, sort of grey but still tasty. Needs more spice too, but not sure what.”

  • “I made the soup for supper tonight and it was delicious!I added a pound of browned ground beef and left out the marjoram because I didn’t have any.We had fresh Italian bread and butter with it and homemade pudding for dessert.Enough left for 1-2 more meals.Will definitely make it again.Thanks!”

  • “It smells wonderful and came together fairly quickly (as a mom of three, 4 and under, always a plus for me!).I added celery and Italian turkey sausage and will probably need to mash it up a bit before serving.”

  • “Lovely soup,will put it on my soup rotation.I had a bit of chicken and peas in the fridge I threw in.I added a bit of tobasco.”

  • “We really liked to taste of all the herbs.It took a lot longer than 45 minutes for barley to get soft though and it was a little bit thicker than we would haveliked.Next time I will do less barley to make it a little lighter.”

  • “So simple to make and delicious to eat! I didn’t need to add any salt because the chicken broth was salty enough, but otherwise I followed the recipe exactly and the result was super!”

  • “I did this soup and it was very filling on a wintery evening.I used a bouquet garni instead of the herbs as I did not have any.The result was very satisfying.”

  • “I really like barley so I tried this soup.It was good but I found it a bit bland.I added some hot sauce and balsamic vinegar to pick it up.”

  • “Made this real good soup last nightand fallowed it to the letter.It turned out a real comfort dishthat everery one enjoyed.Changed nothing but diced onions,potatoesaand carrots in very tiny dicesabout 1/4 inch.It was smooth, tastyand gave me a chance to appreciatebarley.thanks for posting”

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