Smoked Sausage and Barley Soup

Author: Canadian Living

Thick and hearty, this soup is certainly a filler-upper. Because it can be frozen, it's also truly convenient. Student Beth Yarzab tells us that she loves to make a pot of soup every weekend to enjoy the coming week. Karen Ionson says she freezes soup for her family to use when her work as a flight attendant keeps her away on layovers.

  • Portion size 8 servings

Ingredients

  • 2 teaspoons vegetable oil
  • 2 onion chopped
  • 1 lb cubed smoked sausage (such as kielbasa)
  • 5 cups sliced mushroom (about 12 oz/375 g)
  • 1 cup pearl barley
  • 6 cups beef stock
  • 2 cups water
  • 2 bay leaf
  • 1/4 teaspoon pepper
  • 2 cups diced carrot or cubed squash
  • 2 tablespoons chopped fresh parsley

Method

In large saucepan or Dutch oven, heat oil over medium-high heat; cook onions and sausage, stirring often, for 3 to 4 minutes or until onions are softened.

Add mushrooms; cook, stirring occasionally, for about 8 minutes or until liquid is evaporated. Add barley; cook, stirring, for 1 minute.

Add stock, water, bay leaves and pepper; bring to boil. Reduce heat to medium-low; cover and simmer for 1 hour or until barley is tender.

Add carrots; simmer for 30 to 40 minutes or until tender. Discard bay leaves. (Make-ahead. Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days or freeze for up to 2 weeks. Reheat to continue, adding up to 2 cups/500 mL more water or stock if desired.) Serve sprinkled with parsley.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1219 mg
  • Protein 12 g
  • Calories 318.0
  • Total fat 17 g
  • Cholesterol 38 mg
  • Saturated fat 6 g
  • Total carbohydrate 28 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 70.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Smoked Sausage and Barley Soup