There are multiple winning factors to this soup, the ability to prep it ahead of time and toss it into the crockpot to slow cook for the afternoon, as well as the fact that it is loaded with fresh veggies, rich flavor and chewy whole grain goodness from the barley. This soup is a great end of summer option when you still have veggies to use up, but the cooler weather has you wanting a comforting bowl of soup to end the day with.
If you would like more crockpot soup ideas for this upcoming fall and winter, check below the recipe card for a list of our favorites.
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Crockpot Sausage Barley Soup
Ingredients
- 1 pound ground sausage *see note
- 3 cloves minced garlic
- 1 small onion, diced or 1 cup minced shallots
- 1 medium zucchini, cubed around 2 cups total
- 1 cup peeled and cubed carrots
- 1 cup diced fresh tomato
- 2/3 cup pearl barley
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste see suggested amounts below
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 6 cups beef broth can sub. chicken broth
- 2 bay leaves optional
Instructions
- Place sausage in a large skillet and fry until mostly cooked through. Add minced garlic, onion and carrots, then fry and toss until the veggies are just crisp tender.
- Transfer the meat and veggie mixture to a 6–7-quart crockpot. Add tomato, zucchini, pearl barley, red wine vinegar, Worcestershire sauce, seasonings and beef broth. Stir to combine, then place the bay leaves on top.
- Cover the soup and cook on low for 5-6 hours until the pearl barley is tender. If the soup is not thick enough, remove 1 cup of broth from the slow cooker and place it into a small saucepan. Whisk in 1 tablespoon flour (or as much as needed), then bring to a slow simmer to thicken while whisking constantly. Once thickened, stir the flour mixture into the soup.
- Allow to cool slightly, then serve with crusty bread or sides of your choice and enjoy!
Notes
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Other Crockpot Soup Recipes you may enjoy:
- Creamy Chicken Broccoli Soup
- Classic Beef Stew
- Cheeseburger Soup
- Pasta e Fagioli
- White Chicken Lasagna Soup
- Ham and Bean Soup
- Italian Gnocchi Soup
- Mushroom Tortellini Soup
- Copycat Olive Garden Zuppa Toscana
Ingredients needed for this sausage barley soup: diced tomatoes, carrots, zucchini, pearl barley, salt and pepper, bay leaves (optional), garlic powder, Worcestershire sauce, flour (optional), red wine vinegar, diced onions or shallots, beef broth.
Can this soup be made without some of the vegetables?
Yes, you can leave the carrots, tomato or zucchini out of this soup. For flavor purposes, onion and garlic should not be omitted unless you simply don’t care for the onion or garlic flavor.
Step 1: Place sausage in a large skillet and fry until mostly cooked through. Add minced garlic, onion, carrots and zucchini, then fry and toss until the veggies are just crisp tender. Transfer the meat and veggie mixture to a 6–7-quart crockpot.
Do the veggies really need to be sauteed?
No, you can skip sautéing the vegetables and instead add them straight to the crockpot. Cooking the vegetables with the sausage before adding to the crockpot helps to give them a head start on softening and mellows the flavor of the garlic and onion.
Step 2: Transfer the meat and veggie mixture to a 5–7-quart crockpot. Add tomato, zucchini, pearl barley, red wine vinegar, Worcestershire sauce, seasonings and beef broth. Stir to combine, then place the bay leaves on top.
Step 3: Cover the soup and cook on low for 5-6 hours until the pearl barley is tender. If the soup is not thick enough, remove 1 cup of broth from the slow cooker and place it into a small saucepan. Whisk in 1 tablespoon flour (or as much as needed), then bring to a slow simmer to thicken while whisking constantly. Once thickened, stir the flour mixture into the soup.
Note* The pearl barley should thicken the soup as it softens, and my personal preference is to leave the soup plain without adding flour. If thickening, add just enough of the cooked flour mixture to get the thickness to your preference.
Serve and enjoy! This soup pairs well with Copycat Olive Garden Breadsticks or Copycat Pizza Hut Breadsticks!
Storage options:
Leftovers can be refrigerated for up to a week or frozen in an airtight container for several months. Allow the soup to cool completely before freezing to avoid condensation.
Thank you for stopping by and have a great day! Feel free to pin or print this recipe, but please leave a comment and recipe rating below in exchange. Thank you for your support! -Marilyn Stoltzfus Peight
