Sausage and barley soup from Cooking Light Fresh Food Fast: Over 280 Incredibly Flavorful Recipes (page 42) by Cooking Light Magazine

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Asiago-topped garlic bread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christine on March 06, 2018

    This turned out really well, but I didn't follow the recipe as written. I used Italian sausage, longer-cooking pearl barley, and fresh peppers/red onion in place the frozen stir-fry mix. I roughly doubled everything so I wouldn't have leftover bits of ingredients. This was a really great flavor combination and I loved the pepper base for the soup instead of broth/stock (but it wasn't overwhelming if you're not a big pepper person). Most of my substitutes were because of what I had on hand, not because I was opposed to the more shortcut-type ingredients -- I can't imagine there would be a big difference in the results.

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