Sausage Barley Soup Crock Pot 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.

SLOW-COOKER BEAN AND BARLEY SOUP

Steps:

• Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
• Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
• Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.

SAUSAGE BARLEY SOUP

Steps:

• 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, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
• Cover, and cook 4 hours on High or 6 to 8 hours on Low.

SLOW COOKER BEEF BARLEY SOUP

Steps:

• In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
• Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

CROCK POT SAUSAGE AND BARLEY JAMBALAYA

Steps:

• In a nonstick skillet, cook sausage over medium high heat, breaking up with a spoon, until no longer pink. Using a slotted spoon, transfer to slow cooker stoneware. Drain all but 1 tablespoons fat from pan. Reduce heat to medium.
• Add onions to pan and cook, stirring, until softened. Add garlic, chili pepper, Cajun seasoning, oregano, salt and peppercorns and cook, stirring, for 1 minute. Add barley and stir well. Add tomatoes and chicken stock and bring to a boil.
• Pour mixture over sausage and stir. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Add shrimp and roasted pepper. Cover and cook on HIGH for 20 minutes, until shrimp is heated through.
• TIPS:.
• If you don't have a fresh chili pepper, stir in hot pepper sauce to taste, after the jambalaya is cooked.
• Cajun seasoning is available in many supermarkets and specialty food store. If you can't find it, substitute 1 teaspoons EACH dried thyme leaves and paprika to this recipe.
• To roast peppers: Preheat oven to 400°F Place peppers on a baking sheet and roast, turning two or three times, until the skin on all sides is blackened. (This will take about 25 minutes.) Transfer peppers to a heatproof bowl. Cover with a plate and let stand until cool. Remove and, using a sharp knife, lift off skins. Discard skins and slice according to recipe instructions.
• TO MAKE AHEAD: This dish can be partially prepared the night before it is cooked. Complete Steps 1 and 2, chilling the cooked sausage and tomato barley mixtures separately. Refrigerate overnight. The next morning, continue with Step 3.
• Delicious & Dependable Slow Cooker Recipes.

SOUPS: SAUSAGE BARLEY SOUP (CROCK POT) RECIPE

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 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.

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.

CROCK POT BEEF BARLEY SOUP

Steps:

• Layer in crock pot.
• Vegetables and meat.
• Barley, beef broth, and spices.
• Cover with water.
• DO NOT STIR.
• Cook on low 10 hours; high 6 hours, or combination of above.