Apartment Living BlogFood & Entertaining › Hearty Sausage and Beef Barley Soup

With the arrival of crisper temperatures outside, I’m finding myself wanting fewer cold salads and sandwiches and instead craving cozier comfort foods. Although it’s good any time of year, around this time I start to incorporate my all-time favorite, crowd-pleasing Sausage and Beef Barley Soup into our regular meal rotation. This soup is simple to make, fills the house with wonderful smells, and freezes really well. It is packed with protein, veggies and hearty barley…sure enough to satisfy the hungriest eater at the table!

Thanks to the help of some frozen and canned veggies and off-the-shelf ingredients, this soup requires minimal prep. It gets better the longer it simmers, so get it cooking around lunchtime or early afternoon, and you’ll have a scrumptious meal ready and waiting for the dinner time rush! Here’s what you need:

Ingredients, Serves 8-10
1 lb. lean ground beef
1 lb. mild Italian sausage
2 cups onion, chopped
1 cup celery, chopped
2 teaspoons oregano
½ teaspoon pepper
2 gloves of garlic, minced
8 cups beef stock OR 8 cups water + beef bullion cubes
1 cup pearl barley
2 cans diced tomatoes
1 bag of frozen vegetables (corn, pea, carrot mixture is best)

Barley Soup_Ingredients_ForRent.com
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In a large soup pot, brown the beef and Italian sausage over medium heat until it’s no longer pink. Drain excess fat from the meat mixture. (Note – this can be done in the same pot; I just cooked mine separate for photos!)

 

Barley Soup_Browned Meat_ForRent.com
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To the browned meat, add the chopped onion, celery, garlic, oregano and pepper.

 

Next add in your water or prepared beef broth, and bring the entire mixture to a rolling boil. Once boiling, add in the beef bullion cubes (if you used water) and the barley. Turn the heat down to medium-low, cover, and let it simmer for 45-60 minutes (or until barley is plump and tender).

About 15 minutes before serving, stir in the frozen veggies and diced tomatoes and heat through.

Barley Soup Veggies and Tomatoes ForRent.com
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You can serve the soup once the veggies are heated through, but I prefer to take the lid off, turn the heat to medium and let it cook off until it’s a nice thick chowdery-soup!

 

Ladle it into bowls and serve it hot! The textures in this soup are just so satisfying. The chewy barley with the zingy sausage come together in a thick tasty broth to create a really delicious, flavorful main course!

Serve this soup alongside veggie sticks, crisp apples and fresh bread or muffins for a simple yet filling meal that everyone will be raving about! This recipe is a big one…there will be enough to feed your family and the neighbors’ family, and still leave you with some to freeze for future meals! It’s also my favorite meal for large crowds and to bring to new Moms, new neighbors, or anyone needing a quick and satisfying meal. Give this one a try this season…I promise everyone will be wanting the recipe! And if you need some more recipes this fall? This chowder looks amazing, and I can’t wait to warm up with this tea!

 

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About :

Hi, I'm Megan...wife to a U.S. Marine and mom to a high-energy baby boy! We are a military family, moving into our 5th home in 8 years! I started this blog as a way to chronicle the various "homes I have made" over the years, as well as to be a resource for ideas, tips, and tricks for making any temporary space a cute, cozy and comfortable home! I hope you'll stay a minute, take a look around, introduce yourself, and hopefully...find something you like! Have a great day!

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COMMENTS

Comments

  1. carol Jane says:
    Looks delicious. Definitely going to make this. Just a question. You don’t saute the celery and onion?
  2. carol Jane says:
    Oops I forgot to ask. You use bulk ground sausage?

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