Sausage And Barley Soup Recipe

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Sausage and Barley Soup

Cathy Gillespie


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Stove Top


italian sausage, hot or mild
3 Tbsp
olive oil
2 c
mushrooms, sliced
4 clove
garlic, sliced
head cabbage, shredded
2 large
carrots, diced
2-3 medium
potatoes, diced
1 medium
zucchini, diced
20 oz
canned diced tomatoes
2 c
cooked barley
2 c
chicken broth
salt and pepper, to taste

Directions Step-By-Step

In a large skillet, brown sausage. Drain, set aside. Then sauté onions and garlic in olive oil, until almost done. Add mushrooms; sauté until tender. Add sausage and remaining ingredients; bring to boil, reduce heat to simmer. Simmer until vegetables are tender.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Vegetable
Regional Style: American