Chorizo, Barley (or Farro) and Kale Soup

qr
Chorizo, Barley (or Farro) and Kale Soup
J
Jane

2 Ratings
5

A Satisfying, Lightly Spiced Barley and Chorizo Soup

Ingredients

  • 2 tbsp olive oil
  • 1 1/2 cups (1 medium) onion, small dice
  • 6 oz chorizo sausage, small dice
  • 1 tsp garlic (2 cloves) minced
  • 1 Tuscan Blend
  • 1 cup (8oz) pearl barley / or farro
  • 1 can (1 cup) tomato sauce
  • 6 cups broth

Instructions

  1. Slow Cook 1) Heat oil in a medium saucepan; sauté onion & chorizo for 3 minutes to soften 2) Stir in the garlic; cook for another half minute & transfer mixture to slow cooker 3) Stir in the Tuscan blend, barley, tomato sauce, & broth 4) Cover & cook on LOW: 7-8 hours or HIGH: 3 - 3 1/2 hours. 5) Remove lid; stir in the kale & serve
  2. Pressure Cook 1) Heat the oil on sauté function; sauté onion & chorizo for 3 minutes to soften 2) Stir in the garlic; cook for another half minute & turn off sauté 3) Stir in the Tuscan blend, barley, tomato sauce, & broth 4) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 15 minutes. 6) Vent with Quick Pressure Release 7) Remove lid; stir in kale & serve
  3. Stove Top / Dutch Oven - Heat oil in the Dutch Oven / large heavy based saucepan on medium; soften onion & chorizo for 3 minutes. 2) Stir in the garlic; cook for another half minute 3) Stir in the Tuscan blend, barley, tomato sauce, & broth 4) Cover & allow to bubble gently on low-medium heat for 30 minutes. 5) Uncover, stir in kale & serve