Spicy Sausage, Potato, and Kale Soup
with barley

Name: Spicy Sausage, Potato, and Kale Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/4 cups Barley, uncooked ((will yield ~4 cups cooked)); 1 Onions, chopped; 1 Russet potato, large, diced; 1 bunch Kale, any type, leaves torn, stems chopped; 2 Sausage, cooked (pick your fave type), diced; 1 Tbsp Cooking oil; 1/4 cup Tomato paste; 2 to 3 tsp Harissa paste (opt); 1/4 tsp Red pepper flakes; 4 to 6 cups Chicken stock

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

We love one-pot soups, and this one is perfect for winter with both hearty ingredients and warming flavors. Use your favorite sausage and let it infuse the flavor of the broth.
Smarts: Harissa paste is a Middle Eastern chili paste with a deep smoky flavor. If you can find it, it's definitely worth trying. We love it to add a little heat to everything!

Dependency

Sausage and Leftover Barley Stuffed Peppers

Ingredients

Metric

Servings:

Spicy Sausage, Potato, and Kale Soup:

Barley, uncooked - 1 1/4 cups ((will yield ~4 cups cooked))
Onions - 1 , chopped
Russet potato, large - 1 , diced
Kale, any type - 1 bunch , leaves torn, stems chopped
Sausage, cooked (pick your fave type) - 2 , diced
Cooking oil - 1 Tbsp
Tomato paste - 1/4 cup
Harissa paste (opt) - 2 to 3 tsp
Red pepper flakes - 1/4 tsp
Chicken stock - 4 to 6 cups

Prep

Barley - This makes enough for tomorrow night. Bring a saucepan of water to boil. Salt water generously and add barley. Cook for 45 to 55 minutes, until tender but not soggy. Reserve half for tomorrow night’s dinner. (Can be done up to 4 days ahead)
Onions / Potatoes / Kale / Sausage - Prep as directed. If making tomorrow’s dinner, you can go ahead and prep tomorrow’s sausage. (Can be done up to 3 days ahead)

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Make

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.
Next add in potatoes and sausage, and saute until they get a bit golden, 3 to 4 minutes.
Pour in stock (add higher end of the range if you like a more broth-y soup) and bring to a boil. Simmer covered for 6 to 8 minutes. Remove from heat and fold in barley (remember to have saved half for tomorrow) and kale leaves. Season to taste with more salt, pepper, and / or anything you like with some heat. This is meant to be a spicy soup but if you have kids, adjust accordingly.

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