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Spicy Sausage, Potato, and Kale Soup
with barley

Active: 35 minTotal: 50 min
20150202 sausage barley kale soup nm 001.jpg?ixlib=rails 2.1

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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  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.)


  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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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.

By: Sarah
Posted: Feb 14, 2019
Diet: Vegetarian

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.

By: Justin
Posted: Jan 30, 2019
Diet: Original

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!

By: Kristine
Posted: Jan 29, 2019
Diet: Original

Delicious, great on a cold day, very hearty.

By: Florence
Posted: Jan 11, 2019
Diet: Original

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.

By: Mike
Posted: Jan 06, 2019
Diet: Original

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).

By: Jennifer
Posted: Dec 20, 2018
Diet: Gluten-free