Sarah's Potato Barley Soup
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“Wonderful fall weather soup! We have it for supper with bread and butter and we're stuffed! Leftovers freeze well, just add about a cup of broth when you reheat it.”
Sarah's Potato Barley Soup
1 recipe photo
Chef's Note
“Wonderful fall weather soup! We have it for supper with bread and butter and we're stuffed! Leftovers freeze well, just add about a cup of broth when you reheat it.”
READY IN:1hr 5mins |
SERVES:6 |
UNITS:US |
|
Ingredients Nutrition
- 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
Directions
- 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!
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Sarah's Potato Barley Soup