Potato Barley Soup (Kosher)
Soup it up, slurp it up and savor every warm spoonful. If you were on the hunt for a satisfying warm meal, look no further. This bowl of potato barley soup is your perfect solution. It's a crockpot chicken or beef soup that is a snap to prepare.
Ingredients
- 1/4 cup(s) corn or vegetable oil
- 1 large onion, diced
- 2 stalks celery, diced small
- 4 cloves garlic, crushed
- 12 cup(s) quarts beef broth or chicken broth
- 1/2 cup(s) pearl barley, rinsed under cold running water
- 2 carrots, peeled and diced
- 2 large Idaho potatoes, peeled and diced small
- 1/4 teaspoon(s) pepper, to taste
- 1/4 teaspoon(s) salt, to taste
Instructions
- Heat the oil in a large skillet and sautE the onion, celery and garlic until vegetables start to turn transparent, but not browned (about 10 minutes).
- Transfer to crock-pot.
- Add broth, barley and carrots, cook on low overnight.
- In the morning, add diced potatoes and cook additional 8-12 hours.
Nutrition
Calories: 1478.92kcalCarbohydrates: 182.87gProtein: 53.84gFat: 62.64gSaturated Fat: 7.59gSodium: 11152.1mgFiber: 23.7gSugar: 21.32g
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