Description
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
- 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
Directions
- 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.
- Add sausage mixture, chicken broth, carrot, spinach, and barley into a slow cooker.
- Cover and cook on High for 4 hours, or Low for 6 to 8 hours.
