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Armenian Yogurt-Barley Soup
1 tablespoon olive oil
1 med leeks, washed well, trimmed, and thinly sliced (about 1 cup)
1 each Garlic clove, minced
2 tablespoon Fresh parsley, chopped
1 tablespoon Fresh mint, chopped
1/4 teaspoon salt
1/4 teaspoon Black pepper, freshly ground
1 cup quick-cooking pearl barley, such as Quaker Quick Barley
3 cups low-sodium vegetable broth (such as Imagine Organic)
2 cups nonfat plain greek yogurt, stirred smooth
1/4 teaspoon paprika
4 whole mint leaves for garnish, optional
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Armenian Yogurt-Barley Soup

Armenian Yogurt-Barley Soup

Armenian Yogurt-Barley Soup
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:30 minutes
1. Heat oil in a large saucepan over medium heat. Add leek and garlic and cook, stirring frequently until softened, about 3 minutes. Add parsley, mint, salt, and pepper and stir to combine. Stir in barley, then broth.
2. Increase heat to medium-high. Cook, stirring occasionally, for 10 to 12 minutes or until soup just comes to a simmer and barley is cooked through. Remove from heat and let soup cool slightly, about 5 minutes. Stir in yogurt to make a thick, creamy soup. Heat over medium heat until warmed through, about 5 to 7 minutes. If mixture separates slightly, stir well to recombine.
3. To serve, divide soup among 4 bowls. Garnish each portion with a sprinkling of paprika and a mint leaf, if desired. Serve immediately.
Source: Hannaford fresh Magazine, November - December 2010