Tested till perfect Smoked Sausage and Barley Soup

Smoked Sausage and Barley Soup

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.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 tsp 2tspvegetable oil
  • 2 2oniononions, chopped
  • 1 lb 1lbcubed smoked sausagesmoked sausages, (such as kielbasa)
  • 5 cups 5cupssliced mushroommushrooms, (about 12 oz/375 g)
  • 1 cup 1cuppearl barley
  • 6 cups 6cupsbeef stock
  • 2 cups 2cupswater
  • 2 2bay leafbay leaves
  • 1/4 tsp 1/4tsppepper
  • 2 cups 2cupsdiced carrotcarrots, or cubed squash
  • 2 tbsp 2tbspchopped fresh parsley
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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 Information Per serving: about

cal 318 pro 12g total fat 17g sat. fat 6g
carb 28g fibre 4g chol 38mg sodium 1,219mg

% RDI:

calcium 6 iron 21 vit A 70 vit C 7
folate 15
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