Sausage Barley Soup Recipe

Ingredients

1 pound Hot Italian Sausage

1 Onion

1 1/2 tablespoons Minced Garlic

1 teaspoon Italian Seasoning

48 ounces Chicken Broth

1 cup Knorr Porcini Mushroom Bouillon

1 cup “Better Than Bouillon” Beef Broth

4 Sliced Carrots

1 package Chopped Fresh Spinach

3/4 cup Uncooked Pearl Barley

Preparation

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

In a slow cooker, mix the sausage mixture, chicken broth, bouillon broth, carrot and barley.

Cover, and cook 4 hours on High or 6 to 8 hours on Low.

20 minutes before cooking is complete, add chopped spinach.

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