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Sausage Barley Soup

Sausage Barley Soup

  • Prep

    15 m
  • Cook

    4 h
  • Ready In

    4 h 15 m
MRSARAB

MRSARAB

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 2722 mg
  • 109%

Based on a 2,000 calorie diet

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Tammy
67

Tammy

1/8/2006

Wonderful soup! Hit the spot on a cold Winter's day! Immediately upon reading this recipe, I knew I had to use more of some of the ingredients ~ I used three carrots, 1/2 cup barley, three cloves of garlic and a tad more Italian seasoning. I also used hot Italian sausage. I might take the advice of other reviewers and add a can of diced tomatoes next time too! Another thing...this feeds way more the four people it says. My large crockpot was overflowing! That's not a problem, though, because now I have some for the freezer!

Vfowler77
37

Vfowler77

5/9/2006

This is my new FAVORITE soup! I used hot sausage and it was amazingly good. Doubled up on the seasoning and garlic and used one bag of baby carrots. AWESOME!

FOODRAT
36

FOODRAT

2/19/2006

This is a really good and hearty soup. I used 8 c of chicken broth, 3 carrots (per other reviewers) and doubled the amount of barley, since I'm a huge barley fan. I cooked the soup in the crock pot for 8 hours (overnight) and then put in the fridge to later be heated up when I got home from work. I think it really let the flavors marry. Maybe next time I will try making this with hot Italian sausage (use bulk; easier to cook) and will keep the sausage in bigger pieces. I will definitely be making this one again!

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