Apple-Barley Soup

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  • 2 large onions, thinly sliced
  • 2 tablespoons canola oil
  • 3 1/2 s stock
  • 1 1/2 s apple juice
  • 1/3 pearl barley
  • 2 large carrots, diced
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 1 bay leaf
  • 2 cups apples, chopped
  • 1/4 fresh parsley, minced
  • 1 tablespoon lemon juice


In 3-quart saucepan over medium heat, cook onion in oil, stirring constantly 5 minutes. Reduce heat to medium-low, cover and cook, stirring frequently, 20 to 25 minutes or until onions are golden brown and very soft. Add stock, apple juice, barley, carrots, thyme, marjoram and bay leaf. Cover and cook 1 hour, or until barley is tender. Add apples, parsley and lemon juice. Cook 5 minutes, or until apples are tender. Discard bay leaf.

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