Sausage Soup

Sausage Soup

  • Servings: 8-10
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Originally, this soup came about because I had no broth, no soup meat, and no frozen vegetables – but I still wanted soup.


  • 1 lb of your favorite sausage (casings removed and chopped, if necessary)
  • 1 onion, diced small
  • 2 T minced garlic OR 2 minced garlic cloves
  • 2 cans diced or stewed tomatoes (do NOT drain)
  • 2 cans of vegetables, drained OR 1 bag mixed frozen vegetables
  • 1/2 cup barley
  • 4 cups water OR broth
  • 1 T Italian seasoning (remember the Italian seasoning mix?)


  1. In a large stockpot, cook sausage over medium-high heat until most of it is browned. Do not drain.
  2. Add onions and garlic. Saute for about 5 minutes.
  3. Add barley and water, bring to a boil. Reduce heat to low and simmer for 10 minutes or until barley is plump. Stir a couple of times.
  4. Add tomatoes, vegetables, and seasoning. Simmer for another 10 minutes. Stir a couple of times.
  5. Taste. Does it need more water? Does it need more time to meld? Does it need more seasoning? Adjust one thing at a time, simmer for 2-3 minutes, then taste again. Iterate as necessary.