Warm up the family with this Hearty Barley, Sausage and Vegetable Soup recipe. Flavourful, filling and quick to prep, it’s perfect as a midweek dinner option.
Serves44
Cook time40 mins40 minutes
Prep time15 mins15 minutes
Ingredients
2 Coles Pork Sausages
3 tsp olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 small fennel bulb, finely chopped, fronds reserved
2 garlic cloves, crushed
1 swede, peeled, finely chopped
½ cup (100g) pearl barley
4 cups (1L) salt-reduced chicken or vegetable stock
1 tbs tomato paste
4 slices Coles Bakery Stone Baked Ciabatta Loaf*
1 garlic clove, extra, halved lengthways
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Remove and discard the casings from the sausages. Heat 2 tsp of the oil in a large saucepan over high heat. Add the sausage and cook, stirring with a wooden spoon to break into lumps, for 5 mins or until golden brown. Use a slotted spoon to transfer to a plate.
Step 2
Add the onion, carrot and fennel to the pan and cook, stirring, for 5 mins or until onion softens. Add the crushed garlic and swede and stir to combine. Add the barley, stock, tomato paste and sausage. Bring to a simmer. Cook, stirring occasionally, for 30 mins or until barley is tender and the soup thickens slightly. Season.
Step 3
Meanwhile, heat a barbecue grill or chargrill on high. Lightly brush the bread with remaining oil. Cook for 1 min each side or until lightly charred and toasted. Rub the cut sides of the halved garlic clove over the toast.
Step 4
Ladle the soup evenly among serving bowls and sprinkle with the reserved fennel fronds. Serve with the toast.
