Best Sarahs Potato Barley Soup Recipes

Sarah's Potato Barley Soup image

Provided by Sarah_Ont

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

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

Barley Soup With Potatoes and Carrots image

Provided by Dona England

Categories Vegetable

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 13

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.

Cold Potato-Barley Buttermilk Soup image

Yield 6 servings

Number Of Ingredients 6

4 medium-large potatoes
2 cups fresh green beans, trimmed and cut into 1-inch lengths (or frozen cut green beans, thawed)
1/2 cups cooked barley (from 1/2 cup raw; see Basic Cooked Barley, page 101)
2 cups buttermilk
1/4 cup chopped fresh dill
Salt and freshly ground pepper to taste

Steps:

Peel the potatoes and cut into approximately 4-inch dice. Cover with water and bring to a simmer. Cover and cook until the potatoes are about half done, about 10 minutes. Add the green beans and cook until both are tender but not overdone, about 10 minutes longer. Remove from the heat, but do not drain.
Let the potato-green bean mixture stand, uncovered, until it is at room temperature, then add the remaining ingredients. Serve at room temperature, or cover and refrigerate until chilled, if desired.
Mid- to late summer is our brief chance to grab what we can of sun, sand, and-soup. Okay, so soup might not be something that springs immediately to mind when you think of summer pleasures, but I find few things more refreshing on a warm summer day than a bowl of cold soup.
To round out a meal of cold soup, add a substantial salad, a good bread, and if you'd like, some fresh corn on the cob. These cool, flavorful elixirs whet the wilted appetite like nothing else can!
Calories: 183
Total Fat: 0g
Protein: 6g
Carbohydrate: 38g
Cholesterol: 3mg
Sodium: 50mg

Barley & Potato Soup image

Provided by P48422

Categories Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

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.