Sausage and Collard Soup with Barley
Makes
8
Prep
15
m
Cook
81
m
Ingredients
Directions
- 1 of 3 In a large Dutch oven, brown sausage in butter over medium, 5 to 6 minutes. Remove sausage and, if needed, drain off all but 2 tbsp fat. Add onion, garlic and 1 tsp salt. Let vegetables sweat about 5 minutes, taking care that they don't brown.
- 2 of 3 Stir in stock, scraping up any browned bits on bottom of pot. Add tomatoes and barley. Tie thyme and rosemary together with twine and throw them in with the chile flakes, browned sausage and 2 tsp salt.
- 3 of 3 Cover and bring soup to a serious simmer. Cook over medium-low for about 1 hour. Add greens and cook 10 minutes. Pluck out herb bundle. Serve with croutons.
Nutrition Information for Sausage and Collard Soup with Barley
Servings Per Recipe: 8
Per Serving: 1489 mg sodium, 26 g pro., 49 g carb., 7 g sat. fat, 9 g sugar, 9 g fiber, 539 kcal cal., 28 g Fat, total
Servings Per Recipe: 8
Per Serving: 1489 mg sodium, 26 g pro., 49 g carb., 7 g sat. fat, 9 g sugar, 9 g fiber, 539 kcal cal., 28 g Fat, total
