Ingredients for Barley Soup With Potatoes And Carrots
- Homemade Chicken Broth
- Pearl Barley
- Olive Oil
- 1 tablespoon butter
- 1 medium onion, chopped
- Celery Rib
- Flat Leaf Parsley
- Fresh Marjoram
- Fresh Rosemary
- Boiling Potatoes
- 2 medium carrots, peeled and diced
- Salt And Pepper
- Parmesan Cheese
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How to Make Barley Soup With Potatoes And Carrots
- In a large soup pot, bring 8 cups of vegetable broth to a boil over medium-high heat.
- Gradually add 1 cup of pearl barley, stirring constantly to prevent sticking.
- Reduce heat to a gentle simmer, cover, and cook for 30 minutes, or until the barley is almost tender.
- While the barley simmers, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a medium skillet over medium-high heat.
- Add 1 medium onion (chopped), 2 stalks celery (chopped), 1/4 cup chopped fresh parsley, 1 teaspoon dried marjoram, and 1 teaspoon dried rosemary. Sauté for 5 minutes, or until the onion softens and turns golden.
- Transfer the sautéed vegetables to the soup pot. Scrape the skillet with a rubber spatula to get all the flavorful bits.
- Add 2 medium potatoes (peeled and diced) and 2 medium carrots (peeled and diced) to the soup pot.
- Continue to simmer, covered, for another 30 minutes, or until the potatoes and carrots are tender.
- Season generously with salt and freshly ground black pepper to taste.
- Serve hot in warmed bowls, topped with a sprinkle of grated Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
140 g
Sugar
21g
Fat
35g
Carbs
17g
