Tuesday, November 25, 2008

Sausage Barley Soup

This week, many of us will be busy preparing a feast on Thanksgiving day. (Thanks to my mother, I'm only on the hook for stuffing and the Havarti Cheesebake I posted a few weeks ago.) But we still have to feed our families the rest of the week!

My friend Karen made this recipe for lunch last week, and I loved it. I served it at home just a few days later! It's flavorful and filling, perfect for a cold autumn dinner. And best of all, you cook it up in the Crock Pot so it's mostly hands-off!

Sausage Barley Soup
1 lb Italian sausage
1/2 c diced onion
3 cloves garlic, minced
3 large carrots, sliced
1/2 tsp Italian seasoning
48 oz chicken broth
1 can Italian style diced tomatoes
1 (10 oz) package frozen chopped spinach
1 c uncooked pearl barley
1 beef bullion cube

In a skillet over medium heat, cook the sausage, onion and garlic until sausage is evenly brown. Season with Italian seasoning. Remove from heat and drain.

In a slow cooker, combine the sausage mixture, chicken broth, carrot, spinach, barley, diced tomatoes, and bullion cube.

Cover and cook 4 hours on High or 6-8 hours on Low.


Lisa hosts Tempt My Tummy Tuesdays over at Blessed with Grace. Visit her for more yummy recipes!


MoziEsmé said...

Looks yummy and healthy AND easy! Wow...

Abby said...

I love crock pot recipes! I will have to add this to my list! It sounds great!

Momma said...

yum!!! looks fantastic for such cold weather!

Lisa@BlessedwithGrace said...

Thanks for participating in TMTT, today. Happy Thanksgiving.

Momisodes said...

I could certainly use a bowl of this right now :)

It's freezing here!

I definitely need to invest in a crock pot. Hands-off sounds wonderful.

Heather said...

Oh my heavens....That sounds divine. I *heart* my crockpot and am always on the lookout for awesome meals like this one.....

Rebekah said...

I have been eager to make a sausage soup since the weather cooled off enough to do so - this one sounds wonderful!