Recipe by MRSARAB
"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."
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1 (48 fluid ounce) can
1 (10 ounce) package
frozen chopped spinach
uncooked pearl barley
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!
This soup was alright - certainly not up there with some of the others I have tried. I made it exactly as written, without modification. The soup was absolutley swimming in spinach, green in appearance, slimy in texture. The sausage was a nice change, and the barley was good. The leftovers went uneaten (a rarity in my house). Would not make again.
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!
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!
Well, I made a couple of changes to the original recipe based on other reviewers' suggestions, and it turned out SO GOOD! :) I used 3 carrots instead of 1, added quarter cup each of frozen peas & carrots, a can of italian style diced tomatoes, and 2 beef bouillon cubes. Unfortunately, my soup ended up cooking for 11 hours while I was at work, so my only complaint was that the spinach was a little slimy and the veggies and barley were mushy...but it certainly didn't detract from the awesome taste!! As others said, it isn't the prettiest soup in the world, but it tastes so good, that I will definitley make this again (and would for company, too! :)
Delicious! I used hot Italian sausage, cut into chunks, and it gave the soup such a kick. I used two carrots and a little more barley (1/3 cup) as suggested, tossed in some dried basil/oregano/garlic salt (didn't have Italian seasoning on hand) and skipped the spinach, as I haven't had luck with keeping spinach non-slimy in soup. It was so good! We heated up the left-overs the next night and it was still just as delicious. The light chicken broth complemented the spicy sausage really well.
An excellent soup for a cold day! I added shredded carrot (I don't care for sliced carrots), a can of diced tomatoes, a can of sliced mushrooms, and used hot sausage. I don't understand comments that it didn't look good--it looked like homemade soup! And as for it being thick as a leftover, well, that's how we like our soup. Great flavor!
I used hot Italian sausage, real spinach, extra barley and mushrooms when I made this.
I made this twice for a group of guys doing construction in near zero temps. Both times they thought it was great and asked me to send the recipe to their wives. Really warms a cold belly!
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage Barley Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 206
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