Fall Soup Night: Spinach and sausage soup

With the weather changing as soon as fall enters the picture the appetite seems to grow. Have you ever noticed that our idea of what should be served for supper changes with the season. Now this may not be everyone but our family does this. We do not like a hot filling soup in the summer time but when the cooler weather of fall arrives that is one meal that we love to have. This delicious spinach and sausage soup reminds me of soups of my younger years. What do you like to eat in the fall?

Spinach and Sausage Soup

1 tablespoon olive oil
1 medium yellow onion, chopped
3 carrots, peeled and sliced
2 stalks of celery, sliced
1 pound red potatoes, cut into bite size pieces
5 – 6 cups chicken stock (homemade, or low-sodium broth)
1/2 cup pearl barley
1 pound mild Italian sausage
1 large bunch of spinach, thick stems removed, roughly chopped (about 4 cups, packed)
salt, to taste
herbs or seasonings of your choice – I used some fresh thyme

Heat olive oil in a large pot over medium heat.  Add onions, carrots, and celery and cook, stirring occasionally, for 8-10 minutes or until onions are softened.  Add potatoes, 5 cups of stock, and barley.  Turn up heat, bring to a boil, then reduce heat and simmer uncovered for 30-45 minutes or until barley is tender.  Meanwhile, squeeze sausage from its casings, crumble and brown it in a skillet.  Drain fat and set the sausage aside.  When barley is tender, add spinach and sausage to the soup and fresh herbs if you are using them.  Add more stock if necessary or desired, bring soup back up to a simmer and let cook for another 15 minutes.  Season to taste with salt and pepper.  Serves six.

recipe source here