Slow Cooker Sausage Barley Soup Recipe

slow cooker sausage barley soup recipe
  • Yield: 6 soup bowls
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 6:00 h
  • Ready In: 6:10 h

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Nutritional Info

This information is per serving.

  • Calories

    355
  • Fat

    24.5 g
  • Cholesterol

    61.8 mg
  • Sodium

    1447.8 mg
  • Fiber

    3.1 g
  • Carbohydrate

    19.7 g
  • Protein

    14 g

Slow cooker sausage barley soup recipe. Italian sausages with vegetables, greens, and barley cooked in a slow cooker. This soup recipe is one of my favorite soup recipes. Elegant, hearty and delicious.

Are you looking for more delicious slow cooker recipes? Please visit our huge collection of Slow Cooker Recipes

This recipe adapted from https://www.365daysofcrockpot.com/slow-cooker-sausage-barley-soup/

You can also prepare this soup in an instant pot if desired:

Sausage Barley Soup Recipe in Instant Pot

makes 6 servings

Ingredients: 1 pound (480 g) ground Italian sausages, 1 cup (250 ml) diced yellow onion, 1 teaspoon (5 ml) garlic powder, 1 teaspoon 95 ml) dried basil, 1 cup (250 ml) diced celery, 1 cup (250 ml) diced carrot, 1/2 cup (125 ml) uncooked pearl barley, 5 cups (1.25 L) low-sodium fat-free chicken broth, 1 tablespoon (15 ml) tomato paste, 14 oz (420 ml) can petite diced tomatoes, 1bay leaf, salt and freshly ground black pepper, to taste

Instructions: Turn 6-quart (6 L) instant pot to the saute mode. add sausages, breaking them up, then add diced onion. Cook, stirring occasionally, until sausages browned, for about 5 minutes.

Stir in the remaining ingredients, except seasoning. Cover the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.

Using a Natural Release method, bring the pressure to normal. Unlock and open the lid. Discard the bay leaf. Stir sausage barley soup well. ladle into soup bowls, Serve hot.

Slow Cooker Sausage Barley Soup Recipe

Ingredients

  • 1 pound (480 g) mild Italian sausages
  • 1 cup diced yellow onion
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1/2 cup uncooked pearl barley
  • 5 cups (1.25 L) chicken broth
  • 1 tablespoon tomato paste
  • 14 oz (420 ml) can petite diced tomatoes
  • 1 bay leaf
  • salt and black pepper, to taste

Method

Step 1

Preheat a large pan over medium-high heat. Add sausages and onions and cook, stirring occasionally, until meat is browned. Drain off any grease

Step 2

Remove the pan from the heat. Transfer cooked sausages and onions to a 6-quart (6 L) slow cooker. Stir in the rewmaining ingredients, except seasoning.

Step 3

Cover the pot and cook on low-heat setting for 4-6 hours or until the barley is cooked through.

Step 4

Turn ogg thevslow cooker and open the lid. Discard the bay leaf. Season with salt and black pepper. Stir well.

Step 5

Ladle sausage barley soup into soup bowls. Serve hot.

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