Chicken Sausage Barley Soup

Like chick-flick night, sometimes I need a soup night. When subfreezing temperatures confine us to the indoors, we throw together  a steaming bowl of soup. It was negative two degrees here the first day I made this. “I hate this place” has been my signature response to the weather. Therefore, I hate this place.

Chicken Sausage Barley Soup needs mild Italian style chicken sausage, barley, vegetable broth, diced canned tomatoes, onion, garlic, fresh parsley, bay leaves, olive oil and salt and pepper.

After only 1 hour 45 minutes, enjoy a bowl of comfort. Too much? It comforted me from the cold, at least!

Chicken Sausage Barley Soup

1 lb Italian style chicken sausage

2 tbsp olive oil

1/2 cup onion

2 cloves garlic

1/4 cup barley

32 oz vegetable broth

1 14 oz can diced tomatoes

1/4 cup fresh parsley

4 bay leaves

Pepper, to taste

In the soup pot, cook sausage, onions and garlic in olive oil on medium high until sausage starts to crumble.

Add vegetable broth, barley, tomatoes, parsley and bay leaves. Crack in a bit of pepper. Add other vegetables, if you like. Let the soup simmer for 1 hour 30 minutes. Before serving, separate sausage into smaller bites. Serve immediately, or remove from heat and reheat before serving.

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