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Sausage Barley Soup with Swiss Chard

1 lb Turkey kielbasa sausage, cut into 1/4" sliced
1 lg Onion, chopped
2 lg Carrots, thinly sliced
10 c Beef broth
1 c Pearl barley
1 tb Minced fresh or 1 ts dried oregano
1/2 lb Swiss chard, rinsed and drained
Prepared horseradish and Dijon mustard


In a 5 to 6 quart pan over medium heat, combine sausage, onion and carrots. Stir often until sausage and vegetables are lightly browned, abut 15 minutes. Discard any fat in pan.

To pan, add broth, barley and oregano. Bring to a boil over high heat. Cover and simmer until barley is tender to bite, about 30 minutes. If making ahead, cool, cover and chill up to a day. Reheat to continue.

Trim and discard discolored stem ends of chard. Coarsely chop leaves and stems. Stir into soup. Simmer, uncovered, until leaves are limp, about 10 minutes. Ladle into wide bowls. Add horseradish and/or mustard to taste.


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