Sausage and Barley Soup with Greens

Browned sausage gives this soup its flavor, and pearled barley makes it filling. Stir in a few handfuls of market greens at the end for color.

Serves 6 to 8 · 55 minutes

Ingredients

• 2 tablespoons olive oil
• 8 ounces raw Italian pork or chicken sausage, casings removed if needed
• 1 medium onion, chopped (about 2 cups)
• 3 large carrots, peeled and chopped (about 2 cups)
• Salt and black pepper
• 6 cups stock or water
• 1 can (14 ounces) diced tomatoes
• ½ cup pearled barley
• 6 cups (about 8 ounces) tender greens, like spinach or baby kale
• 2 tablespoons red wine vinegar or apple cider vinegar
• Grated Parmesan and fresh herbs, for serving (optional)

Instructions

1. Heat a medium Dutch oven or heavy pot over medium heat and add the oil. Press the sausage into a thin layer across the bottom and let it brown, untouched, for about 5 minutes.
2. Flip it, break it into bite-size pieces and cook about 5 minutes more, until browned all over. If there's a lot of fat, spoon off all but about 2 tablespoons.
3. Add the onion and carrots, season with salt and pepper, and cook about 5 minutes, until the onion is translucent.
4. Pour in the stock, the tomatoes with their juices and the barley, scraping up the browned bits. Bring to a simmer, then lower the heat and cook about 30 minutes, stirring now and then, until the barley is tender.
5. Stir in the greens and cook about 2 minutes, just until wilted and bright.
6. Add the vinegar and season with salt and pepper. Serve topped with Parmesan and herbs, if you like.

Tips

• Hulled barley works too; give it about 15 extra minutes to soften. For a gluten-free pot, use French green lentils instead.
• If you're making it ahead, hold the greens until you serve. The barley soaks up broth as it sits, so thin leftovers with a little water or stock. It keeps 3 days in the fridge.

Adapted from Yossy Arefi, NYT Cooking.