4.9
(17)
Your folders
Your folders

Export 12 ingredients for grocery delivery
Step 1
In a large pot or Dutch oven over medium heat, cook and stir the sausage and onion until the meat is no longer pink, six to seven minutes. Add the garlic and cook one minute longer. Drain any excess fat or moisture.
Step 2
Stir in the broth, beans, tomatoes and their juices, barley, carrot, celery, sage and rosemary, and bring the mixture to a boil. Reduce the heat, cover the pot and simmer the soup for 45 minutes. Editor's Note: If you plan to keep some of the soup as leftovers, know that the barley will continue to absorb the broth as it cools. You can prepare the barley separately and add it to individual bowls to avoid that.
Step 3
Stir in the kale and return the soup to a boil. Reduce the heat, cover the pot and simmer the soup for 25 to 30 minutes or until the vegetables are tender.
Your folders

213 viewslecremedelacrumb.com
4.9
(20)
20 minutes
Your folders

270 viewssweetpeasandsaffron.com
5.0
(4)
50 minutes
Your folders

273 viewsfoodnetwork.com
5.0
(27)
20 minutes
Your folders

255 viewsrecipes.instantpot.com
40 minutes
Your folders

480 viewseatingwell.com
Your folders

420 viewspinchofyum.com
30 minutes
Your folders

427 viewspinchofyum.com
30 minutes
Your folders

413 viewsbettycrocker.com
5.0
(45)
Your folders

282 viewsslenderkitchen.com
5.0
(4)
29 minutes
Your folders

251 viewsfoodnetwork.com
4.6
(36)
30 minutes
Your folders

487 viewsbonappetit.com
4.6
(31)
Your folders

552 viewscookingclassy.com
5.0
(33)
30 minutes
Your folders

170 viewsmelskitchencafe.com
4.7
(76)
22 minutes
Your folders

81 viewsflavorfulife.com
4.9
(7)
Your folders

420 viewsdelish.com
5.0
(11)
Your folders

276 viewssaltandlavender.com
4.9
(54)
45 minutes
Your folders

192 viewserinliveswhole.com
5.0
(19)
45 minutes
Your folders

209 viewserinliveswhole.com
5.0
(19)
45 minutes
Your folders

188 viewserinliveswhole.com
5.0
(19)
45 minutes