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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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This is a nice soup recipe with a lot of texture and flavor. It is a welcome change for those weeks when there doesn't seem to be a lot of variety... and all 3 of my kids even loved it. This can also be cooked in a pan on the stove until the barley and carrot are tender, but I prefer the slow cooker method. The flavors seem to blend better. Ingredients:
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 |
1 large carrot, sliced |
1 (10 ounce) package frozen chopped spinach |
1/4 cup uncooked pearl barley |
Directions:
1. 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.
2. In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
3. Cover, and cook 4 hours on High or 6 to 8 hours on Low.
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