by Olena

Sausage Barley Soup

by Olena

Sausage Barley Soup Recipe with chicken sausage, frozen vegetables and barley. |

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!

Sausage Barley Soup Recipe with chicken sausage, frozen vegetables and barley. |


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.

Sausage Barley Soup Recipe with chicken sausage, frozen vegetables and barley. |

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.

ingredients2-barley-sausage-soupSausage Barley Soup Recipe with chicken sausage, frozen vegetables and barley. |

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 Recipe with chicken sausage, frozen vegetables and barley. |


Sausage Barley Soup

Sausage Barley Soup Recipe with chicken sausage, frozen vegetables and barley.

  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings


  • 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


  1. 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.
  2. Add remaining ingredients, stir and bring to a boil. Cover and cook on low for 30 minutes.

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

 Did you make this recipe? Please give it a star rating in the comments.


About Olena

I don’t believe in diets, neither I think we were born to eat. This website reflects my healthy relationship with food – I like simple whole foods meals with a bit of lean protein, heavy on veggies and a sprinkle of complex carbs.

Made a recipe? Tag @ifoodreal on Instagram. I would love to share it with everyone!

Read More

Never miss a recipe

Join my mailing list to receive recipes and updates

I'm not a Robot

This page may contain affiliate links. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!

4 comments on “Sausage Barley Soup

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Made your soup today! The only changes I made was subbing most of the water for chicken broth. It was excellent and I will be making it again this winter–thanks for a great recipe!

    1. Hi Anna. You are very welcome. Yes, water or any type of broth can be used in pretty much all soup recipes. I list what I have on hand when making the recipe. Often I don’t have broth on hand so I use water. Any liquid works. Even leftover gravy from previously cooked meat dish watered down.