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Barley Soup with Chorizo

A wholesome barley soup with a little spicy chorizo! The perfect way to warm you up on a cold day!

Servings: 6
Course: Side Dish , Main Course , Others

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Cook barley according to package directions.
  2. 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.