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Spicy Sausage, Potato, and Kale Soup
with barley

Active: 35 min Total: 50 min
This soup was last featured in 2015 and has a clean, satisfying combination of flavors and textures.
Smarts: Harissa is a Middle Eastern chili paste - feel free to adjust the spice level to suit your preference. Any hot sauce will work or you can skip it altogether, but the unique smokiness of harissa adds a great flavor dimension to this dish.


Spicy Sausage, Potato, and Kale Soup:
  • Barley, uncooked - 2/3 cup
  • Onions, medium - 1 , chopped
  • Kale, any type - 4 leaves , leaves torn, stems chopped
  • Sausage, pre-cooked or smoked - 12 oz , diced
  • Potatoes, russet - 12 oz , peeled and diced
  • Oil, cooking - 1 Tbsp
  • Tomato paste - 1/4 cup
  • Harissa paste (opt) - 2 tsp
  • Red pepper flakes - 1/4 tsp
  • Stock, any type - 5 cups


  1. Barley - Bring a saucepan of water to boil. Salt water generously and add barley. Cook for 45 to 55 minutes, until tender but not soggy. (Can be done up to 5 days ahead)
  2. Onions / Kale / Sausage - Prep as directed. Combine onions and kale stems. Store kale leaves and sausage each in their own container. (Can be done up to 5 days ahead)
  3. Potatoes - Dice potatoes. (If not using right away, soak in water to prevent them from turning brown.)

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  1. Heat a Dutch oven over medium-high heat. Add cooking oil and then onions, kale stems, tomato paste, harissa paste (if using), and red pepper flakes with a dash of salt. Saute for 2 to 3 minutes, until softened.
  2. Add potatoes and sausage. Saute until they get a bit golden, 3 to 4 minutes.
  3. Pour in stock and bring to a boil. Simmer, covered, until potatoes are tender, 6 to 8 minutes.
  4. Remove from heat and stir in barley and kale leaves. Season to taste with some salt and pepper.
  5. Ladle soup into individual bowls. Enjoy!



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