Sarahs Potato Barley Soup Food

SWEET POTATO BARLEY SOUP

Steps:

• In a saucepan, heat the oil over medium-high heat. Saute the onion, carrot and celery until the onion is translucent, about 5 min. Stir in the thyme, bay leaf and barley, and cook 1 min.
• Stir in the broth and bring to a simmer for 15 min. Remove the thyme. Let the broth cool completely. Add the sweet potato and lentils. NOTE: You can transfer to a container or resealable plastic bag to freeze for later use at this point.
• Cook over medium heat, covered, until the sweet potato and lentils are tender, about 20 min. Garnish with fresh chopped parsley and shaved Parmesan, if desired.

BEEF BARLEY SOUP

Steps:

• Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
• When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.
• Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it--not what you want.)
• When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock concentrate.
• Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on.
• When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato and carrots. Bring to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.
• Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender and the soup tastes...like home.

CREAMY POTATO BARLEY SOUP

Steps:

• Add the barley and water to a large saucepan; bring to a boil, then cover and simmer until the barley is cooked.
• Add the bacon to a heavy-bottomed pot, like a dutch oven, and cook it; remove it with a slotted spoon and reserve the bacon grease.
• Add the butter to the same pot. Once it's melted, add the onion, carrot, leeks, and parsley and sauté for 5 minutes or until soft.
• Next, add the chopped potatoes, chicken broth and salt and bring the soup to a boil. Then, reduce the heat to a simmer, cover the pot and cook the soup for 15 minutes, or until the potatoes can easily be pierced with a fork.
• Pour in the half and half and milk and stir. Then, scoop HALF of the soup into a high powder blender and blend until smooth. Pour back into the pot, then add the cooked barley and bacon back in. Season with salt and pepper to taste and enjoy!

SARAH'S POTATO BARLEY SOUP

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!

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.

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.

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.

POTATO-BARLEY SOUP

Steps:

• Saute 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.