Hearty Sausage and Barley Soup

By srumbel

I came by this great Hearty Sausage and Barley Soup recipe through my sweet friend Julie Thomson. She has passed many recipes my way, that I have shared with you. This blog could be called Julie Cooks Cool Recipes and Jamie Shares Them Up. Truly. She is a great friend to me. My family enjoyed this particular soup a lot. It’s full of hearty vegetables, and the sausage and barley pair so nicely together. Perfect for a winter day, which is what we have on our hands here in Utah.
from jamiecooksitup.net

Ingredients

• Note: Don't feel overwhelmed with this long list of ingredients. Once you have browned the sausage you just dump everything in all at once and let the old girl simmer. Pretty easy. :) ***
• 1 (16 ounce) package sausage
• 1 onion, chopped
• 1 clove garlic, minced
• salt and pepper
• 2 Tb green pepper, minced
• 4 stalks celery, chopped
• 2 russet potatoes, peeled and chopped
• 3 carrots, peeled and chopped
• 2 Tb fresh parsley, chopped
• 2 (14.5 ounce) diced stewed tomatoes
• 1 (8 ounce) can tomato sauce
• 8 C water
• 1 1/2 tsp bon appetit seasoning salt
• 2 bay leaves
• 2 Tb Worcestershire sauce
• 1 Tb salt
• 1/4 tsp pepper
• 1 1/2 tsp cumin
• 1 1/2 tsp oregano
• 1/2 tsp thyme
• 1 tsp beef bouillon
• 1 tsp smoked paprika
• 1 Tb sugar
• 1/2 C pearled barley (most often found on same aisle as rice, or in the bulk food section).

Preparation

Step 1

1. Chop one onion, mince a clove of garlic and toss them into a large soup pot. Add 1 pound pork sausage and brown over medium high heat. You want the sausage to be cooked through and the onions to be translucent.
2. While your sausage cooks away, mince 2 Tb green pepper and chop 4 stalks celery, 2 russet (or yukon gold) potatoes and 3 carrots. You also need 2 Tb chopped fresh parsley. Pretty! :) Add all of the vegetables to the soup pot.
3. Pour in 2 cans of diced tomatoes (undrained), 1 can tomato sauce and 8 C hot water.
4. Add 1 1/2 tsp bon appetit seasoning salt, 2 bay leaves, 2 Tb Worcestershire sauce, 1 Tb salt, 1/4 tsp pepper, 1 1/2 tsp cumin, 1 1/2 tsp oregano, 1/2 tsp thyme, 1 tsp beef bouillon, 1 tsp smoked paprika and 1 Tb sugar. Give it a nice stir to combine.
5. Add 1/2 C pearled barley. I found some in the bulk food section at my local Smiths (Kroger). I've also seen it at Walmart alongside the rice.
6. Bring the pot to a simmer. Cover the pot with the lid tilted at an angle to allow some of the steam to escape. Simmer for 1-2 hours (stirring occasionally), or until the barley is cooked and soft.

Serve and enjoy!
Yield: 8 servings