A wholesome barley soup with spicy chorizo! The perfect way to warm you up on a cold day!
Hi Real Housemom readers! I’m thrilled to be here with you for the first time! My name is Tanya and I blog over at Lemons for Lulu. I share quick, easy and fresh meals and desserts that help you get dinner on the table quickly without having to sacrifice any flavor.
I’m not sure where you live, but where I live it is definitely fall! The leaves are very colorful and fall to the ground at an alarming rate. While the skies are still sunny, there is most certainly a chill in the air. I do not like that chill in the air. I am one of those people who HATE being cold. I’ll take 90 degrees any day. I’m being truthful when I tell you that if the temperature falls below 72 degrees, I’m freezing. I run for my fuzzy socks, my fleece jacket and my jeans. I just cannot stand being cold.
When the frigid days of fall start appearing, I run to the kitchen to make lots of soup! What warms your belly up more than a bowl of homemade soup? Typically I gravitate towards chicken or turkey soup. This time, I strayed from the norm and made a beef broth based soup. This barley soup is incredibly easy to prepare. It is hearty, nourishing and filled with flavor. Chorizo tends to be a spicier sausage. Feel free to substitute mild or sweet Italian sausage if that is your preference. I used baby bella mushrooms and carrots in this soup, but those vegetables can be swapped out as desired. In addition, I used pearl barley, which I cooked in advance according to package directions and added before I left the soup to simmer. If you used quick cooking barley, you could add it in when you let the soup come to a boil.
Sometimes a little soul-warming soup is all we need to make everything better.
- 1 cup pearl barley
- 3 cups water
- 1 lb ground chorizo
- 2 shallots chopped
- 2 cloves garlic minced
- ½ cup diced carrots
- 1 8 oz package bella bushrooms
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- ½ teaspoon salt
- 1 32 oz carton beef broth
- 2 cups water
- Cook barley according to package directions.
- Meanwhile, add ground chorizo to a large stock pot. Crumble sausage and cook until no longer pink, about 7 minutes. Remove chorizo and set aside. Add shallots to pan and cooking for about 3 minutes or until they begin to soften. Stir in garlic and cook for 1 minute. Add carrots and mushrooms to shallots, season with oregano, sage and salt. Cook until vegetables begin to soften about 5 minutes. Stir in broth and water. Add sausage and cooked barley. Allow soup to come to a boil, reduce heat and let soup simmer for 30 minutes to allow the flavors to come together.