Souper Tuesday’s Crock Pot Barley Sausage Soup

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Souper Tuesday's Crock Pot Barley Sausage Soup
Souper Tuesday's Crock Pot Barley Sausage Soup
2 (12- oz.) packages chicken apple sausage sliced 1 -inch thick
1 medium onion chopped
1 tbsp. olive oil
2 cups carrots sliced
2 tsp. crushed fennel seeds
2 cloves garlic minced
6 cups reduced-sodium chicken broth
2 (15 oz.) cans white beans rinsed and drained
3/4 cup barley
1/2 cup roasted bell peppers chopped
2 tbsp. soy sauce
1 tbsp. chopped fresh oregano or 1tsp dried oregano leaves
Salt and pepper to taste
fresh basil (optional) Sliced

"We take turns making soup at the San Mateo/Santa Cruz unit on Tuesdays - we call it Souper Tuesdays." - Cherie Alver

Prep time: 20 minutes, Cook time: 4½ to 5 hours Brown sausage slices and onion in oil in a large saucepan over medium heat for about 10 minutes or until sausage is browned and onion is soft. Add carrots, fennel seeds and garlic; sauté for an additional 5 minutes. Combine sausage mixture and remaining ingredients except basil in a slow cooker and cook on LOW for 4 to 5 hours. Garnish with basil before serving, if you like. Makes 6 to 8 servings.


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Very tasty soup and easy to make, although rather high in sodium. Could reduce the salt by using low-sodium or dried beans, roasting your own bell peppers, and using low-sodium soy sauce.

  Comment Number: 411
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So good! I love this recipe - I make mine on the stove and cook for half the time if I'm in a hurry. - SE Editor Alyssa

  Comment Number: 840
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