Best 9 Potato Barley Soup Recipes

CHICKEN BARLEY SOUP WITH SWEET POTATO

Steps:

• Heat olive oil in a large heavy stockpot over medium heat; cook and stir onion, celery, and garlic in hot oil until onion is slightly tender, about 8 minutes.
• Stir chicken stock, chicken, carrots, parsnips, and barley into onion mixture; bring to a boil. Reduce heat and simmer until barley is slightly tender, about 30 minutes.
• Stir sweet potatoes into soup and simmer until sweet potatoes and barley are tender, about 30 minutes; season with dill, salt, and pepper.

POTATO-BEEF BARLEY SOUP

Steps:

• In a Dutch oven coated with cooking spray, cook beef and green pepper over medium heat until meat is no longer pink; drain., Stir in the water, potatoes, tomatoes, soy sauce, garlic powder, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Return to a boil; stir in beans and barley. Reduce heat; cover and simmer for 10-12 minutes or until beans and barley are tender. Remove from the heat; let stand for 5 minutes.

LENTIL, BARLEY AND SWEET POTATO SOUP

Steps:

• Heat oil in a large pot over medium. Add celery, onion and garlic, and cook, stirring, for 5 minutes or until softened. Add sweet potato, barley, oregano and basil, and stir to coat well. Add tomato paste and vinegar, and stir to combine. Add 5 cups (1.25 L) of the broth and bring to a boil. Reduce heat; cover and simmer for about 35 minutes, or until sweet potato and barley are tender. Stir in remaining broth, plus lentils and parsley; cook 5 minutes more, or until the soup is heated through.

NEW ENGLAND SOUP FACTORY'S SWEET POTATO CHICKEN BARLEY SOUP

Steps:

• Heat the olive oil in a large heavy stock pot.
• Saute garlic, onions, celery and carrot for 8 minutes.
• Add parsnips, barley, chicken and chicken stock.
• Bring to a boil; simmer on medium-high heat for 30 minutes.
• Add the sweet potatoes and cook an additional 30 minutes.
• Add dill and season.

BARLEY & POTATO SOUP

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.

RUSSIAN - WILD MUSHROOM SOUP WITH BARLEY & POTATO

Steps:

• 1. Put the barley into a pot, pour some boiling water, get to boil then turn down the heat and simmer slowly.
• 2. Clean the mushrooms with water and a sponge. Make sure there are no stuck leaves or pine needles or other things from the forest. Cut the root area of mushroom legs and you can also cut the coarse (low) part of the mushroom leg (usually required with older mushrooms).
• 3. Cut up the mushroom into about half an inch (1.5 cm) pieces and put into the pot. Add boiling stock or water, get to boil and turn down the heat. Remove the foam with the strainer. Add the bay leave, dill seeds, salt and the drained barley and let simmer for about 10 minutes.
• 4. Chop and fry the onion in a separate pan to the clear golden colour.
• 5. Chop the potatoes and grate the carrot.
• 6. Add the potatoes to the soup. Get to a boil and then simmer for 5 minutes
• 7. Add the carrots and onions. Get to boil and let simmer for another 5 minutes. Turn off the heat and adjust salt.
• 8. Let the mushroom soup sit for couple of hours, it will enrich the flavour.
• 9. Serve Russian wild mushroom soup with a spoon of sour cream or a knob of butter. Add some finely chopped herbs into every bowl of soup. Enjoy!

CELERY & SWEET POTATO SOUP W/BARLEY

Steps:

• 1. Drizzle oil into pot and set on STOVETOP HIGH. Heat oil for several minutes, then add celery & onion to pot. Cook them uncovered 10 minutes or until veggies are tender-crisp, stirring occasionally. Then stir in your minced garlic & cook uncovered 2 minutes, stirring often.
• 2. Stir in your potatoes, spices, tomatoes & barley. Set to SLOW COOK HIGH FOR 4 TO 5 hours. Cover pot and cook until the barley & potatoes are tender. (The recipe in cookbook states to cook 4 to 5 hours but my soup was perfectly cooked at 3 hours. When I reheated it the next day and cooked it for another 45 minutes it was more the consistency of a thick stew instead of soup. So, for me I like it better at 3 hours but it's all in how you prefer your soup. I would watch it after 3 hour mark and determine what you want to do.)
• 3. Serve up a bowl and sit down and enjoy. I served bacon wraps with this soup and they are so easy to make. Here is recipe. You can click on the link and it will take you to it. https://www.justapinch.com/recipes/appetizer/meat-appetizer/bacon-wraps.html?p=27

POTATO BARLEY SOUP

Steps:

• 1. Saute the onion, celery, and garlic in a bit of the stock until the vegetables become translucent.
• 2. Add the stock, barley and carrots.
• 3. Simmer gently, stirring occasionally, about 2 hours.
• 4. Add the potatoes after the soup has cooked 1 hour.
• 5. If the soup gets too thick, add more stock or water.
• 6. Taste for seasoning and add salt and pepper as needed.

SWEET POTATO CHICKEN SOUP WITH BARLEY

Steps:

• 1. Heat the olive oil in a large heavy stock pot.
• 2. Saute garlic, onions, celery and carrot for 8 minutes.
• 3. Add parsnips, barley, chicken and chicken stock.
• 4. Bring to a boil; simmer on medium-high heat for 30 minutes.
• 5. Add the sweet potatoes and cook an additional 30 minutes.
• 6. Add dill and season with salt and pepper.