Spicy Sausage, Potato, and Kale Soupwith barley
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.
- 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
- 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)
- 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)
- Potatoes - Dice potatoes. (If not using right away, soak in water to prevent them from turning brown.)
- 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.
- Add potatoes and sausage. Saute until they get a bit golden, 3 to 4 minutes.
- Pour in stock and bring to a boil. Simmer, covered, until potatoes are tender, 6 to 8 minutes.
- Remove from heat and stir in barley and kale leaves. Season to taste with some salt and pepper.
- Ladle soup into individual bowls. Enjoy!
This meal has 51 reviews
This was good but I added a lot of spices/went pretty off recipe. Without changes, I think the vegetarian version of this soup would have been very bland. I added garlic, parsley, rosemary, sriracha (instead of harissa), thyme, ground celery seed, a bay leaf, and some lemon. It is a good base recipe if you know which combinations of flavors you like to add.
I switched steps 1 and 2. Struggled to get any seasoning to stand out for some reason. Once I did though this quickly became a yes will make again.
I made this for 6 servings. Uses about a 1/2 can tomato paste. I used a variety of sausages too (bc 18 oz is about 6 sausages). I did not use a dutch oven, just a large pot. I also used part chicken stock, part beef because that's what I had on hand. Used unpeeled red potatoes instead of russet. Left out the spicy parts and didn't need to add any additional salt of pepper. It came out great!
Delicious, great on a cold day, very hearty.
First off. After you add tomato paste there is no way to "brown" the potatoes and sausage. Also, potatoes take way longer than 6-8 minutes to cook. The soup looks nothing like the picture because the broth is red (tomato paste). Further review after tasting. So, the end product was very tasty. I adjusted cooking times so everything was cooked and tender. Still sticking with 2 stars.
I doubled the red pepper and harissa, which gave it a nice bite. This is one of my new favorite recipes. I'm so happy that it includes buckwheat (which you can cook in an instant pot on the rice setting).