Sausage Barley Soup
January 23, 2020
Following Vicki's article last week about comfort foods and warm soups, I remembered this one. I had put it in the recipe column awhile ago and I got quite a few positive feedbacks on it. One lady mentioned to me that she thought it was way too much spinach and used only about half the amount.
I read some of the reviews. Many said they used hot Italian sausage, doubled the amount of barley and used 3 carrots instead of one. A few added canned tomatoes. Some used more garlic. Some more seasoning.
Another comment was the crock pot seemed to meld the flavors better than on the stove top, but I think if it is simmered longer, it might accomplish the same.
As with most soups, they can be adjusted to taste.
I made the scones that were called Christmas Scones, then I was going to call them New Year's Scones, now it's Anytime Scones. They are worth repeating and I might put them in next week.
**I'm looking for recipes for Super Bowl. What do you fix if you are having a crowd over?
1 pound Italian sausage
½ c. diced onion
1 Tbsp minced garlic
½ tsp Italian seasoning
1 (48 oz) can chicken broth
1 large carrot, sliced
1 (10 oz) package frozen chopped spinach
¼ c. uncooked plain barley
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, mx the sausage mixture, chicken broth, carrot, spinach, and barley. Cover and cook 4 hours on High or 6 to 8 hours on Low.
For me, I would cook the sausage first, drain, then add the onion and garlic and continue cooking for a bit. If you drain the grease or juices last, then there goes part of the flavoring (in my opinion)
ENJOY! Let me know how you changed it and I will pass it on.
This recipe is from All Recipes.com.