Sausage Barley Soup recipe

4 servings

1 pound Italian sausage

1/2 cup diced onion

1 tablespoon minced garlic

1/2 teaspoon Italian seasoning

1 (48 fluid ounce) can chicken broth

1 large carrot, sliced

1 (10 ounce) package frozen chopped spinach

1/4 cup uncooked pearl barley

In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown.

Season with Italian seasoning.

Remove from heat, and drain.

In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.

Cover, and cook 4 hours on High or 6 to 8 hours on Low.