Sausage Barley Soup Crock Pot Recipes

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SAUSAGE BARLEY SOUP



Sausage Barley Soup image

This is a nice soup recipe with a lot of texture and flavor. It is a welcome change for those weeks when there doesn't seem to be a lot of variety... and all 3 of my kids even loved it. This can also be cooked in a pan on the stove until the barley and carrot are tender, but I prefer the slow cooker method. The flavors seem to blend better.

Provided by MRSARAB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 4h15m

Yield 4

Number Of Ingredients 8

1 pound Italian sausage
½ cup diced onion
1 tablespoon minced garlic
½ teaspoon Italian seasoning
1 (48 fluid ounce) can chicken broth
1 large carrot, sliced
1 (10 ounce) package frozen chopped spinach
¼ cup uncooked pearl barley

Steps:

  • In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.
  • In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
  • Cover, and cook 4 hours on High or 6 to 8 hours on Low.

Nutrition Facts : Calories 382.3 calories, Carbohydrate 23.2 g, Cholesterol 53.5 mg, Fat 22.9 g, Fiber 4.5 g, Protein 20.7 g, SaturatedFat 7.6 g, Sodium 2721.7 mg, Sugar 4.8 g

SLOW COOKER BEEF BARLEY SOUP



Slow Cooker Beef Barley Soup image

A slow cooker makes this the easiest recipe ever. It has become a regular family favorite. So much so, that I was requested to bring it to Christmas Eve dinner. I usually use leftover boneless beef short ribs.

Provided by HCHImCBb

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 8h10m

Yield 10

Number Of Ingredients 13

1 ½ pounds boneless lean beef, cubed
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
3 (10.5 ounce) cans beef broth
6 cups water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped
½ cup chopped fresh parsley
1 cup barley
1 teaspoon dried thyme

Steps:

  • In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
  • Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 19.7 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 5.1 g, Protein 16.6 g, SaturatedFat 6.1 g, Sodium 614.8 mg, Sugar 2.8 g

CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP



Classic Slow-Cooker Beef and Barley Soup image

Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h50m

Yield 9

Number Of Ingredients 11

2 tablespoons olive or vegetable oil
1 medium onion, chopped (1/2 cup)
2 teaspoons finely chopped garlic
2 pounds beef boneless chuck, trimmed of fat and cut into 1-inch pieces
1 teaspoon salt
1/8 teaspoon pepper
2 medium carrots, cut lengthwise in half, then cut into 1/4-inch slices
1 cup uncooked pearl barley
2 cartons (32 ounces each) Progresso™ beef flavored broth
1 1/2 cups frozen sweet peas (from 1-pound bag)
1 cup frozen whole kernel corn (from 1-pound bag)

Steps:

  • Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
  • Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
  • Cover and cook on Low heat setting 8 to 9 hours.
  • Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.

Nutrition Facts : Calories 325, Carbohydrate 26 g, Cholesterol 60 mg, Fiber 6 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1260 mg

SAUSAGE BARLEY SOUP (CROCK POT)



Sausage Barley Soup (Crock Pot) image

I found this tasty recipe on another recipe website and modified it to my taste buds. Hope you like it!

Provided by Fridays pal

Categories     Pork

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb italian sweet sausage
1/2 chopped onion
1 tablespoon minced garlic
1/2 teaspoon italian seasoning
1 (48 ounce) can chicken broth
1 carrot, sliced
1 (10 ounce) package frozen chopped spinach
1/4 cup uncooked pearl barley
2 teaspoons chicken soup base

Steps:

  • Thaw and drain spinach well.
  • Remove casings from sausage and cook thoroughly in a skillet over medium heat.
  • Add onion and garlic and Italian seasoning to the sausage.
  • When done remove from heat and drain.
  • In a slow cooker place the sausage, chicken broth, carrot, spinach, barley and soup base.
  • Cover.
  • Cook on high 4 hours or 6 to 8 hours on low.

Nutrition Facts : Calories 305.3, Fat 12.1, SaturatedFat 4.3, Cholesterol 33.6, Sodium 1831.2, Carbohydrate 19.9, Fiber 4.7, Sugar 3, Protein 29.8

CROCK POT SAUSAGE AND BARLEY JAMBALAYA



Crock Pot Sausage and Barley Jambalaya image

Barley is a dense and chewy grain, it is both nutritious and satisfying. I love barley and it is my comfort food. This flavorful mixture makes a great weeknight dinner or a terrific dish for a Friday night potluck with friends. Add a tossed salad, crusty country style bread, some robust wine and enjoy.

Provided by Olha7397

Categories     Stew

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb Italian sausage (mild or 1 lb hot removed from casing)
2 onions, finely chopped
2 garlic cloves, minced
1 long red chilies or 1 jalapeno pepper, finely chopped
2 teaspoons cajun seasoning (see Tips, below)
1 teaspoon dried oregano leaves
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1 cup pearl barley, thoroughly rinsed under cold running water
1 (28 ounce) can tomatoes with juice, coarsely chopped (28 oz/796 mL)
3 cups chicken stock
8 ounces medium shrimp, cooked, peeled and deveined
1 roasted red pepper, finely chopped (see Tips, below)

Steps:

  • In a nonstick skillet, cook sausage over medium high heat, breaking up with a spoon, until no longer pink. Using a slotted spoon, transfer to slow cooker stoneware. Drain all but 1 tablespoons fat from pan. Reduce heat to medium.
  • Add onions to pan and cook, stirring, until softened. Add garlic, chili pepper, Cajun seasoning, oregano, salt and peppercorns and cook, stirring, for 1 minute. Add barley and stir well. Add tomatoes and chicken stock and bring to a boil.
  • Pour mixture over sausage and stir. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Add shrimp and roasted pepper. Cover and cook on HIGH for 20 minutes, until shrimp is heated through.
  • TIPS:.
  • If you don't have a fresh chili pepper, stir in hot pepper sauce to taste, after the jambalaya is cooked.
  • Cajun seasoning is available in many supermarkets and specialty food store. If you can't find it, substitute 1 teaspoons EACH dried thyme leaves and paprika to this recipe.
  • To roast peppers: Preheat oven to 400°F Place peppers on a baking sheet and roast, turning two or three times, until the skin on all sides is blackened. (This will take about 25 minutes.) Transfer peppers to a heatproof bowl. Cover with a plate and let stand until cool. Remove and, using a sharp knife, lift off skins. Discard skins and slice according to recipe instructions.
  • TO MAKE AHEAD: This dish can be partially prepared the night before it is cooked. Complete Steps 1 and 2, chilling the cooked sausage and tomato barley mixtures separately. Refrigerate overnight. The next morning, continue with Step 3.
  • Delicious & Dependable Slow Cooker Recipes.

Nutrition Facts : Calories 490.9, Fat 23.1, SaturatedFat 7.9, Cholesterol 94.7, Sodium 1882.7, Carbohydrate 43.8, Fiber 7.5, Sugar 7.9, Protein 27.7

SOUPS: SAUSAGE BARLEY SOUP (CROCK POT) RECIPE



Soups: Sausage Barley Soup (Crock Pot) Recipe image

Provided by JoFClark

Number Of Ingredients 9

1 lb italian sweet sausage
1/2 chopped onion
1 T minced garlic
1/2 t italian seasoning
1 (48 oz) can chicken broth
1 carrot, sliced
1 (10 oz) package frozen chopped spinach
1/4 cup uncooked pearl barley
2 t chicken soup base

Steps:

  • Thaw and drain spinach well. Remove casings from sausage and cook thoroughly in a skillet over medium heat. Add onion and garlic and Italian seasoning to the sausage. When done remove from heat and drain. In a slow cooker place the sausage, chicken broth, carrot, spinach, barley and soup base. Cover. Cook on high 4 hours or 6 to 8 hours on low.

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