Best Sausage Barley Soup Recipes

TURKEY SAUSAGE BARLEY SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft, about 5 minutes. Add turkey sausage and garlic, breaking sausage into small pieces with a wooden spoon; cook and stir until sausage is browned, about 5 minutes. Pour chicken stock over the sausage mixture. Stir spinach into broth; bring to a simmer and season with kosher salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer for 20 minutes.
• Stir barley into the soup and continue to cook until the barley is tender, about 1 hour.

SAUSAGE, BEAN & BARLEY SOUP RECIPE

Steps:

• Bring ingredients to boil in Dutch oven or small stockpot; cover.
• Simmer on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.

LENTIL, BARLEY AND SAUSAGE SOUP

Steps:

• Heat vinaigrette in large saucepan on medium heat. Add chopped vegetables; cook 3 to 5 min. or until crisp-tender, stirring frequently.
• Add chicken broth, lentils and thyme; stir. Bring to boil; simmer on medium-low heat 20 min., stirring occasionally.
• Stir in barley; simmer 15 min. or until lentils and barley are tender, stirring occasionally.
• Add sausage; cook 5 min. or until sausage is heated through, stirring occasionally. Add spinach; cook and stir 2 to 3 min. or just until wilted.

FINGER LICKING LEEK SOUP WITH SAUSAGE AND BARLEY

Steps:

• Chop the onion and sauté in the vegetable oil until tender (about 2-3 min).
• Meanwhile wash well and cut the leeks into small rounds. Discard the very rough tips of the green part.
• Thinly chop the garlic.
• Add the leeks and garlic to the onions and cook for 10 more min or until soft.
• In a separate pan brown the Italian sausage breaking it into small pieces.
• Add the sausage to the leek mixture and cook for 2 more min, stirring to combine the flavors.
• Add 1 quart of water to the pot and when it starts boiling add the stock cubes.
• Add the barley and cook according to the package instructions. Usually takes 45 minutes.
• At the end of the cooking you can sprinkle 1-2 tbsp of grated parmesan cheese. Season with salt if necessary.
• The soup thickens on its own because of the starch in the barley. But If you like your soups thicker you can use 1tbsp of cornstarch dissolved in 2 tbsp of COLD water and add it at the end of the cooking. Slowly stir for 2 minutes.

SOUPS: SAUSAGE BARLEY SOUP (CROCK POT) RECIPE

Steps:

• Thaw and drain spinach well. Remove casings from sausage and cook thoroughly in a skillet over medium heat. Add onion and garlic and Italian seasoning to the sausage. When done remove from heat and drain. In a slow cooker place the sausage, chicken broth, carrot, spinach, barley and soup base. Cover. Cook on high 4 hours or 6 to 8 hours on low.

SAUSAGE, LENTIL, AND BARLEY SOUP

Steps:

• In large pot, cook sausage and onions until onions are soft.
• Add all other ingredients and bring to a boil.
• Reduce heat and simmer soup, covered, about an hour or until potatoes and carrots are tender.

SAUSAGE BARLEY SOUP (CROCK POT)

Steps:

• Thaw and drain spinach well.
• Remove casings from sausage and cook thoroughly in a skillet over medium heat.
• Add onion and garlic and Italian seasoning to the sausage.
• When done remove from heat and drain.
• In a slow cooker place the sausage, chicken broth, carrot, spinach, barley and soup base.
• Cover.
• Cook on high 4 hours or 6 to 8 hours on low.

SAUSAGE, BEAN & BARLEY SOUP

Steps:

• Combine all ingredients in a Dutch oven. Bring to a boil over medium-high heat. Reduce heat to medium-low. Cover and simmer for 15 to 20 minutes, until vegetables are tender. Tip: Soups taste even better the next day...why not make a favorite soup ahead of time? Let it cool thoroughly, then cover and refrigerate until tomorrow night.

SAUSAGE BARLEY SOUP

Steps:

• 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.
• In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
• Cover, and cook 4 hours on High or 6 to 8 hours on Low.

SAUSAGE BARLEY SOUP

Steps:

• In a skillet over medium heat, cook the sausage (casing removed), onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat.
• In a slow cooker, mix the sausage mixture, chicken broth, bouillon broth, carrot and barley.
• Cover, and cook 4 hours on High or 6 to 8 hours on Low.
• 20 minutes before cooking is complete, add chopped spinach.