Sausage and Barley Soup

Sausage And Barley Soup

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Cathy Gillespie


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Stove Top


  • 3
    italian sausage, hot or mild
  • 3 Tbsp
    olive oil
  • 2 c
    mushrooms, sliced
  • 4 clove
    garlic, sliced
  • 1/2
    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

How to Make Sausage and Barley Soup


  1. 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.

Printable Recipe Card

About Sausage and Barley Soup

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

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