Reviewed: Oct. 28, 2009

Great soup! I used spicy Italian sausage and a bit more barley than it called for (I love barley) I doubled the recipe and froze some for later. I also put in a bit more carrots. A very delicious and hearty soup!

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Crazycats

Cooking Level: Expert

Home Town: Chandler, Arizona, USA

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Reviewed: Oct. 7, 2009

this was easy and good. i didnt have spinach but i had cabbage and mushrooms to use up so i used those instead. it ended up being a cross between a mushroom barley/sausage cabbage soup. i added a dollop of sour cream on some of the leftovers and it was good that way too. was yummy w/ some homemade bread

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 27, 2009

My favorite soup ever! I've made this several times and have adjusted it to my particular tastes by adding an extra carrot (or 2), extra chicken broth, adding a tablespoon of crushed red pepper, and substituting ground turkey. Healthy, hearty, and delicious. And makes great leftovers!

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jennita_margarita

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Reviewed: Sep. 24, 2009

Excellent soup after a few additions. I made it according to the original directions but found it lacked the "oomph" I wanted. I used 3 carrots, extra onion, 1/2 C barley and a can of tomatoes. It is awesome. This is a make ahead soup as it is even better the next day!

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LaConner Cook

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

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Reviewed: Aug. 10, 2009

This soup is awesome. We made it just as directed and even my picky 6 year old loved it. Next time we will add more barley, and for my taste I would add red pepper flakes, though i doubt the kids would like that!

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UAFGRAD

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Reviewed: Apr. 20, 2009

This is a wonderful recipe. Very Hearty and Good. Soooo easy to make...I made it for 40 people and it was a breeze! Thanks!

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Cafe

Cooking Level: Professional

Home Town: El Paso, Texas, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Mar. 22, 2009

I made this exactly as directed. We all loved it. If you like Italian Wedding Soup, you will LOVE this.

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cindy baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: Mar. 15, 2009

Excellent Soup!

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conwaycom2

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Reviewed: Mar. 1, 2009

My husband and I LOVE this soup, especially on a cold snowy day with homemade crusty bread. Thanks for sharing it! I usually add more carrots, but change nothing else.

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quiltmom322

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Reviewed: Feb. 13, 2009

delicious! i made this soup today for the first time and it's wonderful! i doubled the recipe and am glad i did. i made it on the stove top but i'm sure i'll try the crock pot method too. my family just loves this... i'll be making it again soon!

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Shari

Cooking Level: Expert

Home Town: Weatherly, Pennsylvania, USA

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Reviewed: Jan. 31, 2009

I followed the suggestions of others and increased the amount of carrots and barley. I also added diced turnip and some celery along with the onion but I did not use the spinach. The soup was very hearty and nice on a cold winter day. I will definitely make it again.

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LHARNISH

Cooking Level: Intermediate

Living In: Sambro, Nova Scotia, Canada

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Reviewed: Jan. 23, 2009

We all loved it except for our 12 year old. I had used some ground sausage from a friend and added pepper flakes, thyme and sage to it. Then used beef broth that I had leftover from cooking beef. Which also had thyme in it. I also used half the spinach it called for. Then did all the rest of the recipe as it was written. My 12 year old thought it to spicy. However, everyone else had seconds and thirds! We served it with homemade bread. Awesome!

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Sheri

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Reviewed: Jan. 5, 2009

This soup was enjoyed by everyone in the family and that is rare! Doubled the recipe and it was enough to feed five of us for two meals. I added a little more carrot and more barley. I used quick-cook barley, cooked it separately and added it right before serving.

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Laurie S.

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Midland, Michigan, USA

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Reviewed: Dec. 8, 2008

awsome

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openview

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Reviewed: Nov. 18, 2008

I thought this was wonderful, especially for a slow cooker soup. I added more barley and stock and it was great. Omitted carrots (not a fan).

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THEBACCHUS

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Topeka, Kansas, USA

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Reviewed: Nov. 11, 2008

I like mine with a little Parmesan cheese.

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Christina

Cooking Level: Expert

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Reviewed: Nov. 5, 2008

Wow! This is my new favorite soup. I can't wait to make it again. The only change I made was to add a healthy pinch of crushed red pepper flakes, and simmer it in a crock pot all day.

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KIMALA

Cooking Level: Expert

Home Town: Skokie, Illinois, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 19, 2008

I added a large can of crushed tomatoes, and doubled all the other ingredients except the chicken broth. It turned out very thick (which I enjoy) and hearty. I also added some red pepper flakes for a little heat. Overall a good, hearty meal. Perfect for cold fall/winter days in upstate NY. Even though you don't get a bite of sausage in every single spoonful it still feels like it sticks to your ribs. All in all a good recipe, fun to play around with and modify on your own. Freezes very well, so you can make a lot and save a lot for later!

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Katie

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Sep. 26, 2008

Really good; I also used spicy sausage, added more italian seasoning, doubled the barley and used more chicken broth since the extra barley absorbed the liquid (9 cups). It hit the spot on a cool fall day - it would be perfect with a crusty bread.

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ROWAN1099

Cooking Level: Intermediate

Home Town: Glenmoore, Pennsylvania, USA

Living In: Dayton, Ohio, USA

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Reviewed: Sep. 13, 2008

Great flavored soup! I followed the recipe using turkey italian sausage plus I added 1/4 c. uncooked lentils. I used the stovetop and my soup was ready to eat in under two hours.

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devans

Cooking Level: Intermediate

Home Town: Clio, Michigan, USA

Living In: Gladstone, Michigan, USA

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Sausage Barley Soup

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