Sausage spinach and barley soup

    (268)
    4 hours 15 min

    A wonderfully hearty soup, which is perfect for the cold winter months. Sausagemeat, spinach and barley are cooked in a seasoned chicken stock in a slow cooker. Serve with crusty bread, if desired.


    225 people made this

    Ingredients
    Serves: 4 

    • 450g Italian sausages
    • 1 onion, diced
    • 1 tablespoon minced garlic
    • 1/2 teaspoon Italian herb seasoning
    • 1.4 litres chicken stock
    • 1 large carrot, sliced
    • 285g frozen chopped spinach
    • 50g pearl barley

    Method
    Prep:15min  ›  Cook:4hr  ›  Ready in:4hr15min 

    1. In a frying pan over medium heat, cook the sausagemeat, onion and garlic until the sausagemeat is evenly brown. Season with Italian herb seasoning. Remove from heat and drain off any grease.
    2. In a slow cooker, mix the sausagemeat mixture, chicken stock, carrot, spinach and barley.
    3. Cover and cook 4 hours on High or 6 to 8 hours on Low.

    Alternative cooking methods

    This soup can also be cooked on the hob.

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    Reviews & ratings
    Average global rating:
    (268)

    Reviews in English (204)

    by
    79

    Wonderful soup! Hit the spot on a cold Winter's day! Immediately upon reading this recipe, I knew I had to use more of some of the ingredients ~ I used three carrots, 1/2 cup barley, three cloves of garlic and a tad more Italian seasoning. I also used hot Italian sausage. I might take the advice of other reviewers and add a can of diced tomatoes next time too! Another thing...this feeds way more the four people it says. My large crockpot was overflowing! That's not a problem, though, because now I have some for the freezer!  -  08 Jan 2006  (Review from Allrecipes US | Canada)

    by
    40

    This is my new FAVORITE soup! I used hot sausage and it was amazingly good. Doubled up on the seasoning and garlic and used one bag of baby carrots. AWESOME!  -  09 May 2006  (Review from Allrecipes US | Canada)

    by
    40

    This is a really good and hearty soup. I used 8 c of chicken broth, 3 carrots (per other reviewers) and doubled the amount of barley, since I'm a huge barley fan. I cooked the soup in the crock pot for 8 hours (overnight) and then put in the fridge to later be heated up when I got home from work. I think it really let the flavors marry. Maybe next time I will try making this with hot Italian sausage (use bulk; easier to cook) and will keep the sausage in bigger pieces. I will definitely be making this one again!  -  19 Feb 2006  (Review from Allrecipes US | Canada)

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