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!
5 hours ago