Past week has been a complete blur for me as we started repainting and redecorating the main floor of our “tiny” house combined with three early AM hockey practices – no wonder it has been a blur. What saves me in my crazy awesome life is coconut oil fudge in place of chocolate, spaghetti squash mac and cheese as a quick light dinner and soups, like this sausage barley soup, as boys’ belly filler. You can’t imagine how many soups I make throughout the year!
Majority of my soups are not cream of broccoli, roasted cauliflower or potato soup. Those soups are not for us. Last week I made butternut squash and chicken soup for dinner – we went to bed hungry. Kids were eating cereal at 8PM and Alex climbed in bed at 9PM to watch TV (avoiding food channel) trying to keep his mind off going down to the kitchen. I will work on it more to make more of a meal and post then => slow cooker butternut squash soup with chicken, quinoa, bell peppers, peanuts, lime and cilantro it is.
So, soups I make are “clean the fridge and use what is on hands” – thick, filling and more of a meal soups like Ukrainian borscht. And always served with bread. With everyone being so active in our house, we eat a lot. French onion soup – my men will think it is gravy and eat me alive with it.
So, I made this sausage barley soup knowing my kids will eat anything with sausage. In fact, they love soups, especially with a sprouted toast – I know my dinner will be peaceful. I used organic chicken sausage, just enough to add the flavour. Lots of barley to make it filling. I really adore barley – once cooked it adds creaminess and richness to the soup. And then I remembered I had this huge bag of frozen veggies from Costco. Voila, even easier and faster soup.
I will also tell you about the soup I made on the weekend. It will be helpful especially for those Holiday turkey leftovers with leftover spaghetti squash. Once we ate our Thanksgiving turkey, I boiled all bones and some skin in a huge pot of water. Then I discarded the bones and placed cooled down pot in a fridge overnight. Next day I skimmed off all fat at the top and placed it in a jar. I add a small amount to water to make a stock or flavour any meatless dishes. The rest I divided into 3 large containers and froze. So, on Sunday I thawed one container just enough to make it slide out, combined with more water, chickpeas, brown rice and sweet potatoes, and we ended up having a flavourful, cheap and fast soup. I also love to make buckwheat soup with turkey carcass. And that is how I roll at busy times. Fancy soup recipes are cool but many times are not realistic or filling for us.
Enjoy this simple healthy sausage and barley soup since outside is kind of yucky and cold. It also could become a sausage barley spinach soup. 😉
Sausage Barley Soup
- 6 oz sausage (cooked or raw), finely chopped (I used organic chicken and turkey)
- 1 tsp coconut or avocado oil
- 2 medium onions, chopped
- 1 large bell pepper, diced
- 4 cups frozen vegetable medley (carrots, peas, corn etc.)
- 12 oz potatoes, diced
- 1 cup barley, uncooked & rinsed
- 9 cups water, boiling
- 2 tbsp tomato paste
- 1 1/2 tsp himalayan pink salt
- 1/4 tsp thyme, dried
- 1/8 tsp ground black pepper
- 2 bay leaves
- Preheat dutch oven or heavy bottom large pot on medium heat and swirl oil to coat. Add sausage and cook until lightly brown, stirring frequently. Add onion and bell pepper; cook for another 5 minutes, stirring occasionally.
- Add remaining ingredients, stir and bring to a boil. Cover and cook on low for 30 minutes.
Servings Per Recipe: 8
Amount Per Serving = 2 cups:
Total Fat: 9.1 g
Cholesterol: 40.0 mg
Sodium: 653.0 mg
Total Carbs: 42.9 g
Dietary Fiber: 8.2 g
Protein: 12.1 g
WW Points+: 7