Sausage Barley Soup
Here’s a quick soup recipe I threw together in a pinch. It’s mighty tasty, most definitely comforting and served with some homemade bread or corn muffins, a perfect quick and easy winter meal! This recipe makes a large pot of soup, enough for two meals for a family of five. Halve the recipe if you’re cooking for a smaller crowd or freeze the extra for later!
Farmgirl’s Sausage Barley Soup
1 lb. ground sausage (browned and drained)
2 quarts low-sodium chicken stock
1 cup quick-cooking barley
6 red-skinned potatoes, washed and diced
1 cup of baby carrots, diced
1 cup frozen peas
2 tablespoons dried, minced onion
fresh parsley, finely chopped
salt and pepper to taste
Brown sausage in a skillet and drain.
While sausage is cooking, heat chicken broth in a stock pot.
Add barley, carrots, potatoes and frozen peas.
Bring to a boil for about 10 minutes until barley is plump and tender.
Add sausage, parsley and onion, salt and pepper to taste.
Simmer until potatoes and carrots are tender.