This is a nice sausage barley 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 three 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.
Ingredients
- 1 pound Italian sausage
- 0.5 cups diced onion
- 1 tablespoon minced garlic
- 0.5 teaspoons Italian seasoning
- 1 can chicken broth , 48 fluid ounce
- 1 large carrot , sliced
- 1 package frozen chopped spinach , 10 ounce
- 0.25 cups uncooked pearl barley
Instructions
-
1
Cook sausage, onion, and garlic in a skillet over medium heat until the sausage is evenly brown. Season with Italian seasoning. Remove from heat and drain.
-
2
Add sausage mixture, chicken broth, carrot, spinach, and barley into a slow cooker.
-
3
Cover and cook on High for 4 hours, or Low for 6 to 8 hours.
Nutrition Facts
Per serving
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