Sausage and Barley Soup With Greens

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Also a great soup, I used uncased chorizo sausage from Pig and Pantry. From NYTimes https://cooking.nytimes.com/recipes/1026506-sausage-and-barley-soup-with-greens

Yield:6 to 8 servings
  • 2 tablespoons olive oil 
  • 8 ounces raw Italian pork or chicken sausage (casings removed if necessary)
  • 1 medium onion, chopped (about 2 cups)
  • 3 large carrots, peeled and chopped (about 2 cups)
  • Salt and black pepper
  • 6 cups stock or water
  • 1 (14-ounce) can diced tomatoes
  • ½ cup pearled barley (see Tip)
  • 6 cups/about 8 ounces tender greens, like spinach or baby kale
  • 2 tablespoons red wine vinegar or apple cider vinegar
  • Grated Parmesan and fresh herbs (optional), for garnishing
Step 1

Heat a medium Dutch oven or other heavy-bottomed pot over medium. Add the olive oil and swirl to coat the bottom of the pot. Add the sausage, pressing it into a thin layer that covers the bottom of the pot. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Flip the sausage and break it up into bite-size pieces, then cook until golden brown all over, stirring occasionally, about 5 minutes more. If there is a large amount of fat left in the pot after browning the sausage, remove all but about 2 tablespoons.

Step 2

Add the onion and carrots, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Step 3

Stir in the stock, tomatoes and their juices and the barley, scraping the browned bits from the bottom of the pot. Bring to a simmer, then turn the heat down to low and cook, stirring occasionally, until the barley is tender, about 30 minutes.

Step 4

When ready to serve, stir in the greens and cook until bright green and slightly wilted, about 2 minutes.

Step 5

Add the vinegar, taste and season with salt and pepper as needed.

Step 6

Divide among bowls and garnish with Parmesan and fresh herbs, if using. (The soup will keep, refrigerated, for up to 3 days. The barley will absorb some liquid as the soup sits, so loosen any leftover soup with a bit of water or stock.)

Tip
  • If using regular (hulled) barley, add about 15 minutes to the simmer time for the barley to become tender.
 

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