Ingredients for Barley Potato Soup
- Chicken Broth
- 1 cup pearl barley
- 1 tablespoon olive oil
- Unsalted Butter
- 1 medium onion, chopped
- Celery Rib
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon red pepper flakes (or to taste)
- Dried Marjoram
- Dried Basil
- Fresh Rosemary
- 2 medium carrots, peeled and diced
- 3 medium potatoes (Yukon Gold recommended), peeled and diced
- Parmesan Cheese
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How to Make Barley Potato Soup
- In a large pot or Dutch oven, bring the 8 cups of broth to a boil. Add the 1 cup of pearl barley.
- Stir well, reduce heat to low, cover, and simmer for 30 minutes.
- While the barley simmers, heat the 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan over medium heat.
- Add the 1 medium chopped onion, 2 chopped celery stalks, 2 minced garlic cloves, 1/4 cup chopped parsley, 1/4 teaspoon red pepper flakes, 1 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Sauté until the vegetables are softened but not browned (about 5-7 minutes).
- After the barley has simmered for 30 minutes, add the sautéed vegetable mixture, 2 diced carrots, and 3 diced potatoes to the pot.
- Stir to combine, reduce heat to low, cover, and simmer for another 30 minutes, or until the potatoes and barley are tender.
- Serve hot, topped with a generous sprinkle of Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
19g
Fat
15g
Carbs
14g
