Wednesday, October 24, 2012

Slow Cooker Sausage Barley Soup

Can a soup that has sausage in it ever be bad? I think my husband and I are trying to eat so healthy, that when we allow ourselves something like sausage, we go a little ga-ga.

This soup was really good, and it was a bit of a shocker. I did a mini-pantry raid for this, and although I purposefully bought barley to put into a soup, I wasn't planning on this specific recipe. So, I threw everything into the slow cooker in the morning, and walked away until dinner.

I was even excited to eat this the next day for leftovers, and it was just as good. It was a little thicker, but still had great flavor.

The original recipe had a diced carrot and a 10 oz package of frozen chopped spinach in it, and I swapped those out for a diced zucchini. I think more vegetables would be good in this soup, but isn't soup just a great vehicle for more veggies to begin with?

Slow Cooker Sausage Barley Soup
recipe adapted from

1 pound Italian sausage
1/2 cup diced onion
1 tablespoon minced garlic
1/2 teaspoon Italian seasoning
1 (48 fluid ounce) can chicken broth (I used homemade)
1 zucchini, diced
1/2 cup uncooked pearl barley

In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain. In a slow cooker, mix the sausage mixture, chicken broth, zucchini, and barley. Cover, and cook 4 hours on High or 6 to 8 hours on Low.