by Olena

Sausage Barley Soup

by Olena

5 from 1 reviews

Super Easy Sausage Barley Soup Recipe with pre-cooked sausage, frozen or fresh vegetables and barley.

Super Easy Sausage Barley Soup Recipe with pre-cooked sausage, frozen or fresh vegetables and barley.

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.

Enjoy this simple healthy sausage and barley soup since outside is kind of chilly. It also could become a sausage barley spinach soup.;)

How to Make Sausage Barley Soup

  1. Preheat large dutch oven or heavy bottom pot on medium heat and swirl oil to coat. Add sausage and cook until lightly brown, stirring frequently. Super Easy Sausage Barley Soup Recipe with pre-cooked sausage, frozen or fresh vegetables and barley.
  2. Add onion and bell pepper; cook for another 5 minutes, stirring occasionally.
  3. Add vegetable medley, potatoes, barley, water, tomato paste, thyme, salt, pepper and bay leaves; and stir. Bring to a boil, cover and cook on low for 30 minutes. Super Easy Sausage Barley Soup Recipe with pre-cooked sausage, frozen or fresh vegetables and barley.
  4. Serve hot garnished with some fresh herbs of choice. Super Easy Sausage Barley Soup Recipe with pre-cooked sausage, frozen or fresh vegetables and barley.
Print

Sausage Barley Soup

5 from 1 reviews

Super Easy Sausage Barley Soup Recipe with pre-cooked sausage, frozen or fresh vegetables and barley.

  • Author: ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
Scale

Ingredients

  • 6 oz sausage (cooked or raw), finely chopped (I used organic chicken and turkey)
  • 1 tsp coconut or avocado oil
  • 2 medium onions, finely chopped
  • 1 large bell pepper, finely chopped
  • 4 cups frozen or fresh vegetable medley (carrots, peas, corn etc.)
  • 12 oz potatoes, diced
  • 1 cup barley, uncooked & rinsed
  • 9 cups water
  • 2 tbsp tomato paste
  • 1/4 tsp thyme, dried
  • 1 1/2 tsp salt
  • Ground black pepper, to taste
  • 2 bay leaves

Instructions

  1. Preheat large dutch oven or heavy bottom pot on medium heat and swirl oil to coat. Add sausage and cook until lightly brown, stirring frequently.
  2. Add onion and bell pepper; cook for another 5 minutes, stirring occasionally.
  3. Add vegetable medley, potatoes, barley, water, tomato paste, thyme, salt, pepper and bay leaves; and stir. Bring to a boil, cover and cook on low for 30 minutes.
  4. Serve hot garnished with some fresh herbs of choice.

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.

 

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

6 comments on “Sausage Barley Soup

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  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.

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