Sausage Barley Soup

Following Vicki's article last week about comfort foods and warm soups, I remembered this one. I had put it in the recipe column awhile ago and I got quite a few positive feedbacks on it. One lady mentioned to me that she thought it was way too much spinach and used only about half the amount.

I read some of the reviews. Many said they used hot Italian sausage, doubled the amount of barley and used 3 carrots instead of one. A few added canned tomatoes. Some used more garlic. Some more seasoning.

Another comment was the crock pot seemed to meld the flavors better than on the stove top, but I think if it is simmered longer, it might accomplish the same.

As with most soups, they can be adjusted to taste.

I made the scones that were called Christmas Scones, then I was going to call them New Year's Scones, now it's Anytime Scones. They are worth repeating and I might put them in next week.

**I'm looking for recipes for Super Bowl. What do you fix if you are having a crowd over?

INGREDIENTS:

1 pound Italian sausage

½ c. diced onion

1 Tbsp minced garlic

½ tsp Italian seasoning

1 (48 oz) can chicken broth

1 large carrot, sliced

1 (10 oz) package frozen chopped spinach

¼ c. uncooked plain barley

DIRECTIONS:

In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat and drain.**

In a slow cooker, mx the sausage mixture, chicken broth, carrot, spinach, and barley. Cover and cook 4 hours on High or 6 to 8 hours on Low.

MY NOTES:

For me, I would cook the sausage first, drain, then add the onion and garlic and continue cooking for a bit. If you drain the grease or juices last, then there goes part of the flavoring (in my opinion)

ENJOY! Let me know how you changed it and I will pass it on.

This recipe is from All Recipes.com.