Potato-Barley Soup
Yield
6 servingsPrep
10 minCook
2 hrsReady
2 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
diced |
|
| 2 | each |
celery stalks
diced |
|
| 4 | each |
garlic cloves
|
|
| ¼ | cup |
vegetable oil
|
|
| 3 | quarts |
stock
beef or chicken |
*
|
| ½ | cup |
pearl barley
rinsed |
|
| 2 | each |
carrots
diced |
|
| 2 | each |
potatoes
peeled and diced |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
diced |
|
| 2 | each |
celery stalks
diced |
|
| 4 | each |
garlic cloves
|
|
| 59 | ml |
vegetable oil
|
|
| 3 | quarts |
stock
beef or chicken |
*
|
| 118 | ml |
pearl barley
rinsed |
|
| 2 | each |
carrots
diced |
|
| 2 | each |
potatoes
peeled and diced |
|
| 1.3 | ml |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Sauté the onion, celery and garlic in oil until the vegetables become translucent.
Add the stock, barley and carrots.
Simmer gently, stirring occasionally, about 2 hours.
Add the potatoes after the soup has cooked 1 hour.
If the soup gets too thick, add more stock or water.
Taste for seasoning and add salt and pepper as needed.
