I have tried a few sausage and barley soup recipes over the last couple of months, but none were quite what I wanted - one without mushrooms, but with tomatoes, and using quick cooking barley. So I made my own!
30 Minute Italian Sausage and Barley Soup
Ingredients:
- 2 tablespoons olive oil
- 1/2 pound Italian Turkey Sausage
- 1/2 cup diced yellow onion
- 1/2 cup diced carrot
- half a red bell pepper, or roasted red pepper, diced
- 2 cloves chopped garlic
- 14 oz can diced tomatoes, drained
- 4oz fresh spinach leaves
- 32 oz box of chicken stock
- 1/3 cup quick cook pearl barley (Trader Joes makes a great one, but I've seen a Quaker version at my local Safeway)
- salt, pepper and crushed red pepper to taste
Directions:
Heat olive oil in a large pot, preferably cast iron, over medium heat and add sausage. Break up sausage until browned, add diced onion, carrot and bell pepper and saute until soft - about 5 minutes. Stir in garlic, salt, pepper, and crushed red pepper and cook for one minute. Add tomatoes and chicken stock to the pot, turn heat to high and bring to a boil. Once boiling, add quick cook barley and reduce to a simmer. Cook according to package directions (usually 10-15 minutes). Stir in spinach leaves once barley has cooked and serve with a sprinkling of fresh Parmesan cheese!
- Monday - Pizza
- Tuesday - Coconut Curry Turkey and Quinoa Meatballs (trying this recipe from The Harvest Kitchen)
- Wednesday - Baked Ziti (pulling leftovers of The Flour Sack recipe from the freezer)
- Thursday - White Bean Soup (a favorite from Shutterbean)
- Friday - Tequila Lime Sheet Pan Nachos (loving this recipe from The Cookie Rookie)
- Saturday - Korean Short Ribs in the Crock Pot with Roasted Broccoli and Mashed Potatoes (easy and tasty recipe from Food.com)
- Sunday - Chicken BLT Chopped Salad with Fresh Lemon Garlic Dressing
As always, I'm linking up with Org Junkie, and now Beth Fish Reads weekend cooking - be sure to check out all the great weekly food inspiration!