Sausage And Barley Soup Food

CABBAGE BARLEY SOUP

Steps:

• Place first 8 ingredients in a 5- or 6-qt. slow cooker. Add cabbage. Cook, covered, on low until lentils are tender, 6-8 hours., Stir in mushrooms and salt. Cook, covered, on low until mushrooms are tender, 15-20 minutes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

TUSCAN BARLEY SOUP

Steps:

• In a 5-quart saucepan, heat the oil over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon into small pieces, until brown, about 5 minutes. Using a slotted spoon, remove the cooked sausage and reserve.
• Add the barley and cook stirring constantly until lightly toasted, about 4 minutes. Add the broth, carrots, parsnips, zucchini, fennel, leeks, chard, cheese rind if using, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring the mixture to a boil. Reduce the heat to a simmer and cook, uncovered, until the barley is tender, about 35 minutes.
• Remove the Parmesan rind and bay leaf, and discard. Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
• Ladle the soup into bowls and garnish with the cooked sausage and chopped chives.

SAUSAGE AND BARLEY SOUP

Steps:

• In a skillet over medium heat, saute the sausage with the onion and garlic.
• Dump into a crock pot and stir in the rest of ingredients.
• Cook on low for 6 to 8 hours.

TURKEY SAUSAGE BARLEY SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft, about 5 minutes. Add turkey sausage and garlic, breaking sausage into small pieces with a wooden spoon; cook and stir until sausage is browned, about 5 minutes. Pour chicken stock over the sausage mixture. Stir spinach into broth; bring to a simmer and season with kosher salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer for 20 minutes.
• Stir barley into the soup and continue to cook until the barley is tender, about 1 hour.

SAUSAGE BARLEY SOUP (CROCK POT)

Steps:

• Thaw and drain spinach well.
• Remove casings from sausage and cook thoroughly in a skillet over medium heat.
• Add onion and garlic and Italian seasoning to the sausage.
• When done remove from heat and drain.
• In a slow cooker place the sausage, chicken broth, carrot, spinach, barley and soup base.
• Cover.
• Cook on high 4 hours or 6 to 8 hours on low.

SAUSAGE, BEAN & BARLEY SOUP RECIPE

Steps:

• Bring ingredients to boil in Dutch oven or small stockpot; cover.
• Simmer on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.