Sausage Barley Soup

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.

Step: 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.

Step: 2

In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.

Step: 3

Cover, and cook 4 hours on High or 6 to 8 hours on Low.

Per Serving: 382 calories; protein 20.7g; carbohydrates 23.2g; fat 22.9g; cholesterol 53.5mg; sodium 2721.7mg.

The word “stew” can process to 2 time a food and a cooking method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces instead of being cooked all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.