Sausage & Barley Soup With Greens

What You’ll Need:

Soup:

• 2 tbsp olive oil

• 1 lb. Italian sausage 

• 1 medium onion, chopped (about 2 cups)

• 3 large carrots, peeled and chopped (about 2 cups)

• 3–4 cloves garlic, minced

• Salt & black pepper

• 4 cups beef stock and 2 cups of vegetable stock

• 1 (14-oz) can diced tomatoes (with juices)

• ½–¾ cup pearled barley

• 6 cups tender greens (spinach, baby kale, or similar)

• 2 tbsp apple cider vinegar

• 1 tsp of beef bouillon 

Optional Garnishes:

• Grated Parmesan

• Fresh herbs (parsley or basil)

Let’s Cook:

1. Brown the Sausage:

Heat a large Dutch oven or heavy pot over medium. Add the olive oil, then the sausage, pressing it into a thin layer to cover the bottom. Cook undisturbed 5 minutes until the bottom is golden, then flip and break it up into bite-size pieces. Continue cooking about 5 minutes until browned all over. If excess fat pools, remove all but about 2 tbsp. 

2. Add Veggies:

Stir in the onion, carrots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until the onion is soft and translucent (~5 minutes). 

3. Build the Soup Base:

Pour in the stock, diced tomatoes (with their juices), bouillon, and barley. Scrape up any browned bits from the bottom of the pot. Bring to a simmer. 

4. Simmer:

Once simmering, reduce heat to low and cook, stirring now and then, until the barley is tender, about 30 minutes. 

5. Add the Greens:

Stir in the greens and cook just until bright and slightly wilted (~2 minutes). 

6. Finish & Serve:

Add the vinegar, taste, and season with more salt & pepper if needed. Ladle into bowls. If you like, sprinkle with grated Parmesan and fresh herbs on top before serving.