February 18, 2012

Recipe ~ Sausage and Kale Soup

“Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished… you don’t catch steak hanging around when you’re poor and sick, do you?” Judith Martin (Miss Manners)

The nasty cold that has been going around this winter finally made it to my house, in a big way. I’ve been feeling under the weather for 3 weeks now, and have been subsisting on mostly soup. I love a good soup in the winter months, and especially when you have a sore throat that needs soothing. So I thought it only appropriate to share one of my recipes for you fellow sickies out there. And for those of you that have managed to dodge this bug and hang onto your health this winter, this soup is even more delicious when you aren’t sick!

This soup is very versatile, so feel free to experiment with different ingredients. I find the combination that I use works every time, but you can experiment based on your preferences or depending on what you have kicking around your kitchen at the time. If you want a soup that’s a bit lighter, you can omit the barley. I recommend using homemade broth whenever possible, but if necessary bouillon or canned broth of any sort will do the trick. Just make sure to adjust your salt, as some of those pre-made broths can pack a salty punch.

Serves 4-6


 -2 tablespoons olive oil
-1 large yellow onion
-1-2 cloves garlic, sliced or crushed
-4 sausages, casings removed, and sliced into equal bite sized pieces
-4 carrots (approx.2cups) sliced
-6 cups broth(veg, chicken or beef)
-3/4 cup pearl barley (can substitute rice or orzo)
-2-3 cups chopped/shredded kale (can substitute Swiss chard or spinach)
-salt and pepper to taste

Heat olive oil in a saucepan/soup pot over medium low heat. Add onions and garlic, frying until transparent and caramelized but not browned, about 5-7 minutes. Then add your sausage ‘meatballs’. Toss and cook until lightly browned. Add carrot. Cook for about 5 more minutes. Add broth. Add Barley. Bring to a boil over high heat, then reduce heat and simmer until barley is cooked. About 30 minutes. When Barley is ready, turn off heat, and add chopped Kale. Kale will wilt in hot broth. Ladle into bowls, and top with grated parmesan, and crusty baguette. Yum!


  1. kat @ dot dot dash

    February 22, 2012 at 1:59 pm —

    This soup looks heavenly! Its on my “to make” list
    Happy wednesday x kat

  2. Tess

    February 25, 2012 at 6:06 pm —

    One of my faves! Thanks for sharing!

  3. Laura

    February 26, 2012 at 2:00 am —

    Try it out and let me know how you like it! It’s my go-to meal when I want something yummy but fast…Enjoy!

  4. Laura

    February 26, 2012 at 2:01 am —

    I believe you were my guinea pig when I first whipped this up Tessa! But since then i’ve added Barley…makes it a bit more stew-like.

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