Sausage Barley Soup

This recipe was originally posted on January 1st, 2007. Since I made this on Christmas Eve, I have had a few requests for it.

And, as usual, if anyone actually makes this, I would be interested in hearing how it turned out!


What you need

  • 6 Sweet Italian Sausages, casings removed
  • 1 yellow onion
  • 2 bunches green onion
  • lots of garlic
  • 1 jalepeno
  • 4 celery stalks
  • 3 carrots
  • 1 turnip
  • 3 red potatoes
  • 1 small bunch of cilantro
  • 8 cups of chicken stock (2 32oz cans)
  • 1 can whole tomatoes with juice.
  • 1/2 cup barley
  • 1/2 cup lentils
  • Salt and pepper to taste

What to do

Chop/pull the sausage apart and cook in your soup pot on medium heat until they are nice and brown and released most of their fat. Add the onion, jalepeno cut in half (leave the seeds you sissy) and the tops from the green onions. Cook for about 1/2 hour.

Chop all your veggies into about 1/4″ pieces. Remove the jalepeno and add the rest of the veggies to the pot. Save the green onions and cilantro. Add the barley and lentils. Add the chicken stock. Cook for about 1 1/2 hours until the lentils are tender. Add water as need to keep it from turning into stew.

Finish with green onions and cilantro.

This will be hot! You can actually leave it, covered, on the stove for 2 hours before you serve it. A nice loaf of french bread would be good with this, or a small side salad.

Try this with Corn Bread. Good stuff!

By Don

Lead bottle washer at donburnside.com, host at whiteroofradio.com and tech guru for the MotoringFile family of sites.

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