Sausage Barley Soup recipe

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Ingredients

1 pound Italian sausage
½ cup diced onion
1 tablespoon minced garlic
½ teaspoon Italian seasoning
1 (48 fluid ounce) can chicken broth
1 large carrot, sliced
1 (10 ounce) package frozen chopped spinach
¼ cup uncooked pearl barley

Nutrition Info

382.3 calories
carbohydrate: 23.2 g
cholesterol: 53.5 mg
fat: 22.9 g
fiber: 4.5 g
protein: 20.7 g
saturatedFat: 7.6 g
servingSize: -
sodium: 2721.7 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.

  2. In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.

  3. Cover, and cook 4 hours on High or 6 to 8 hours on Low.

Recipe Yield

4 servings

Recipe Note

This is a nice soup recipe with a lot of texture and flavor. It is a welcome change for those weeks when there doesn't seem to be a lot of variety... and all 3 of my kids even loved it. This can also be cooked in a pan on the stove until the barley and carrot are tender, but I prefer the slow cooker method. The flavors seem to blend better.

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