Ingredients
- 2 tablespoons olive oil
- 8 ounces raw Italian pork or chicken sausage (casings removed if necessary)
- 1 medium onion, chopped (about 2 cups)
- 3 large carrots, peeled and chopped (about 2 cups)
- Salt and black pepper
- 6 cups stock or water
- 1 (14-ounce) can diced tomatoes
- ½ cup pearled barley (see Tip)
- 6 cups/about 8 ounces tender greens, like spinach or baby kale
- 2 tablespoons red wine vinegar or apple cider vinegar
- Grated Parmesan and fresh herbs (optional), for garnishing
Steps
- Heat a medium Dutch oven or other heavy-bottomed pot over medium. Add the olive oil and swirl to coat the bottom of the pot. Add the sausage, pressing it into a thin layer that covers the bottom of the pot. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Flip the sausage and break it up into bite-size pieces, then cook until golden brown all over, stirring occasionally, about 5 minutes more. If there is a large amount of fat left in the pot after browning the sausage, remove all but about 2 tablespoons.
- Add the onion and carrots, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Stir in the stock, tomatoes and their juices and the barley, scraping the browned bits from the bottom of the pot. Bring to a simmer, then turn the heat down to low and cook, stirring occasionally, until the barley is tender, about 30 minutes.
- When ready to serve, stir in the greens and cook until bright green and slightly wilted, about 2 minutes.
- Add the vinegar, taste and season with salt and pepper as needed.
- Divide among bowls and garnish with Parmesan and fresh herbs, if using. (The soup will keep, refrigerated, for up to 3 days. The barley will absorb some liquid as the soup sits, so loosen any leftover soup with a bit of water or stock.)
- If using regular (hulled) barley, add about 15 minutes to the simmer time for the barley to become tender.