Sunday, March 4, 2012

Sausage and Spinach Barley Soup

From Erin (via Allrecipes)

2 lbs Italian sausage
1 cup diced onion
6 cloves of minced garlic
1 tsp Italian seasoning
3 quarts homemade chicken bone broth
3 carrots peeled and sliced
2 (10 ounce) packages frozen chopped spinach
1 cup uncooked hulled barley

1. In a skillet over medium heat, brown the sausage, onion and garlic. Season with Italian seasoning. Remove from heat and drain.
2. This was enough for all four meals so I split it and cooked half in the crock pot for 7 hours on low, and half simmered on the stove for 1 1/2 hours.

To Serve
Thaw. Reheat over low-medium heat on the stove until hot.

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