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Barley & Potato Soup


If you want the truest whole-grain barley look for those labeled "hulled" or "hulless" meaning as much of the grain as possible is left intact.

225 calories, 1 gram fat, 6 g protein

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Rate this recipe 4.5/5 (29 Votes)


  • 10 cups low-sodium vegetable broth
  • 1 cup dry pearled barley
  • 1 lb red-skinned potatoes, quartered
  • 1 cup sliced carrots
  • 1 cup sliced fennel bulb
  • 1 cup sliced leeks
  • 1 pkg (5 oz) arugula
  • 2 Tbsp chopped fresh dill
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. kosher salt
  • Black pepper to taste
  • Lemon Zest


Servings 6


Step 1

Boil broth and barley in a large pot over high heat. Once boiling reduce heat to medium and simmer 50-55 minutes.

Add potatoes, carrots,fennel and leeks and simmer until fork-tender, 15-20 minutes.

Stir in arugula, dill, lemon juice, and salt. Season soup with pepper and garnish each serving with lemon zest.


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