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:

Print Recipe
Sausage and Beef Barley Soup
Servings
Ingredients
  • 1 lb lean ground beef
  • 1 lb mild Italian sausage
  • 2 cup onion chopped
  • 1 cup Celery chopped
  • 2 teaspoons oregano
  • 1/2 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 frozen vegetables (corn, pea, carrot mixture is best)
Servings
Ingredients
  • 1 lb lean ground beef
  • 1 lb mild Italian sausage
  • 2 cup onion chopped
  • 1 cup Celery chopped
  • 2 teaspoons oregano
  • 1/2 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 frozen vegetables (corn, pea, carrot mixture is best)
Instructions
  1. 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.
  2. To the browned meat, add the chopped onion, celery, garlic, oregano and pepper.
  3. 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).
  4. About 15 minutes before serving, stir in the frozen veggies and diced tomatoes and heat through.
  5. 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!
  6. 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!

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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!

Visit The Homes I Have Made

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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