Tuesday, November 1, 2011

Sausage Barley Soup

 We've been having some beautiful fall weather, here in the Midwest.  The days are warm and sunny, with cooler temps in the evening - just perfect for soup.  The recipe I'm going to share today is a yummy soup that can be made in the crockpot - my favorite kind of cooking. (smiles). If you want to speed up the cooking process, this soup can also be cooked in a pan on the stove until the barley and carrot are tender.  Either way, this soup has a lot of texture and flavor.

 Sausage Barley Soup


  • 1 pound Italian sausage
  • 1/2 cup diced onion
  • 1 tablespoon minced garlic
  • 1/2 teaspoon Italian seasoning
  • 1 (48 fluid ounce) can chicken broth
  • 1 large carrot, sliced
  • 1 (10 ounce) package frozen chopped spinach
  • 1/4 cup uncooked pearl barley


  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. 


  1. Hi Lisa,
    Your soup sound amazing!!! I want to make that, we would love it.
    Thank you so much for the recipe.
    Hugs, cindy


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