I had some leftover smoked pork/elk sausage in the fridge and everything about today just screamed “soup day!” So, I rummaged through the cabinets and fridge, found some possible ingredients, and got to work. This was REALLY GOOD and I wish I’d made more…but oh well – at least I’ve got the recipe! đŸ™‚

INGREDIENTS

  • 4-6 cups beef broth
  • 1 large carrot, peeled and cut into slices
  • 2 large mushrooms, diced
  • 1 cup smoked sausage, cooked and crumbled
  • 1 large clove garlic, crushed
  • 1/4 cup minced white onion
  • 1 handful defrosted or canned spinach, rinsed and water squeezed out (could use fresh if you want)
  • 1 can mixed beans, drained and rinsed
  • 1 large bay leaf
  • 1 cup pearl barley, rinsed
  • pinch of salt and pepper as desired

INSTRUCTIONS

  1. in a large stock pot, simmer stock with carrot slices and onion for about 30 minutes
  2. add rest of ingredients (except barley) and let simmer about 45 minutes
  3. add barley and continue to cook for about 15 minutes – if needed, add water
  4. serve and enjoy!

recipe by: r2bcluvs2cook

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