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Barley soup with potatoes, mint, lime, and a little turmeric.
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4.12 from 9 votes

Barley Soup

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Soup
Servings: 4 servings
Author: Susan Pridmore


  • 2 tablespoons extra-virgin olive oil
  • 2/3 cup grated yellow onion
  • 1 tablespoon minced garlic
  • ¼ cup finely chopped celery
  • 1 tablespoon tomato paste
  • ¼ teaspoon turmeric
  • 1 teaspoon kosher salt or 1/2 teaspoon table salt
  • freshly ground pepper
  • 2 cups vegetable broth
  • 1 yukon gold potato diced
  • 1 cup cooked barley
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon lime juice


  • Heat up the olive oil in a heavy bottomed pot you plan to cook the entire soup. Add the onion, garlic, and celery, and sauté until soft and fragrant, about 10 minutes.
  • Stir in the tomato paste, turmeric, salt and pepper, and cook for another couple of minutes.
  • Add the broth, bring to a simmer, and add the potato and cooked barley. Simmer until the potato is tender, about 10 minutes.
  • Stir in the fresh mint, lime juice, and serve immediately with a crust of bread.