About this recipe: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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:4hr › Ready in:4hr15min
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.
In a slow cooker, mix the sausagemeat mixture, chicken stock, carrot, spinach and barley.
Cover and cook 4 hours on High or 6 to 8 hours on Low.