3/9/11

Traveling Gourmet--Crockpot Barley Sausage Soup

Here we are, still in Albuquerque.  On a positive note, the part will arrive today.  Mike says it's about an hour-long process to install it, and then we should be able to be on our way again tomorrow morning.  That is, Mike says (in his pessimistic way), if the right part was shipped, and if it works.  (It had better or something bad might happen.  Just sayin'.) 

There are worse places to be stuck in on the road than in Albuquerque.  There's plenty of stuff to keep us entertained.  Last night we saw "The King's Speech," which was a very good movie.  The Century 14 theaters in the downtown part of Albuquerque are absolutely beautiful, and we had the entire theater to ourselves.  (Did you ever notice how hard it is to decide where to sit when the entire theater is empty?)  We thought about making out, but decided we really wanted to see the movie.

I haven't visited any of the quilt shops here.  I could do that today, but I think I'd rather sew.  I'm getting maxed out on my fabric-buying binge.  I've paid cash for everything I've purchased, and so I'm not worrying about that.  Things are just starting to look repetitive and I'm running out of items that interest me.  I'm going to finish up my Kitten's Tale block today, I've decided. 

But on with the recipe.  That's what you really want to see, isn't it?  I found this recipe in a publication called Something Extra, from the Raley's grocery store chain.  I really like Raley's.  I've mainly seen them in California.  I wish we had them in Oregon.  I changed the proportions in this recipe a little after making it the first time.  I felt it needed more broth, especially after the barley had cooked and soaked up most of what broth there was.  I like my soups "brothier" than that.  (Did I just make up that word?)

Crockpot Barley Sausage Soup
Recipe By :Cherie Alver
Serves 4
1 package (12 oz.) chicken apple sausage -- sliced 1" thick
1/2 medium onion -- chopped
1/2 tablespoon olive oil
1 cup sliced carrot
1 teaspoon crushed fennel seeds
1 clove garlic -- minced
5 cups reduced-sodium chicken broth
1 can (15 oz.) white beans -- rinsed and drained
1/3 cup barley
1/4 cup roasted red bell peppers -- chopped
1 tablespoon soy sauce
1/2 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano leaves
salt and pepper -- to taste

Brown sausage slices and onion in oil in a large saucepan over medium heat for about 10 minutes or until sausage is browned and onion is soft. Add carrots, fennel seeds and garlic; saute for an additional 5 minutes. Combine sausage mixture and remaining ingredients in a slow cooker and cook on low for 2-3 hours.

That's it!  Add some crusty bread for dunking in that great broth, and you have a meal in minutes. 

I wasn't able to find chicken apple sausage at the local grocery store, and so I'm substituting polska keilbasa.  I doubt it will make much difference.  You can double the recipe, but then you should increase the cooking time to 4-5 hours.  I haven't actually tried this, but I imagine you could do without all the browning of everything by just dumping it all in the crockpot and cooking it all day.  In fact, I'm going to give that a try today just to cut down on the mess.

2 comments from clever and witty friends:

quiltzyx said...

I have a bag of barley that's just been waiting for a good recipe!

Thanks!!!

Lynda Halliger-Otvos said...

" give that a try today just to cut down on the mess” and I bet it works fine. I love kielbasa in the crock pot.

Albuquerque was gorgeous the one and only time i saw it. After dark heading west on a summer’s night. WOW !~! I was impressed having come from South Florida and never seeing any hills...