Slow Cooker Sausage Barley Soup Recipe

Slow cooker sausage barley soup recipe. One of the most popular slow cooker recipes on the site, this barley, and sausage soup are hearty, flavorful, and healthy.

Why This Soup Recipe Works and is Perfect to Enjoy on a Fall Day

Fall is the perfect time to enjoy a hearty soup. This recipe is made with barley, but you can substitute it for any other grain.

The ingredients in this soup are all easy to find and inexpensive, making it an ideal meal for a cold fall day.

This soup recipe works because it includes ingredients that are perfect for this time of year. The barley is filling and nutritious, and the vegetables provide vitamins and nutrients that are essential during the fall months.

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 the 6-quart (6 L) instant pot to the saute mode. add sausages, break them up, then add diced onion. Cook, stirring occasionally until sausages are 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 kernel corn, drained
• 1 bay leaf
• salt and black pepper, to taste

Method