Recipe Redux: Kale, White Bean, and Barley Stew with Chicken Sausage

Okay, okay, I know, it’s not a new one, but I couldn’t help it! This is based on a recipe from last December, which is based on one from the December before that. When we have these cooler summer days (wait, is it really late August in Durham?) all I want for dinner is soup! That and the fact that my husband decided to crank up the A/C to like, a gazillion-below-zero in our house. I seriously pondered bringing out the winter clothes.

This time, I had chicken sausage instead of turkey, so I used that instead. Also added pearl barley to bulk it up a bit, which was a good choice because I plan on turning the leftover soup into salad (chilled and poured over some spinach) for lunch tomorrow, and I think the barley will do a nice job of sopping up some of the leftover juice so that I’m not ending up with soup in my lap as I eat it with a fork! But Claire, you HATE salads, you say!


Happy October- I mean, Tuesday!

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Recipe Redux: Kale, White Bean, and Barley Stew with Chicken Sausage
Recipe Type: Soup, Stew, Healthy
Cuisine: Italian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
Adding barley to this recipe from last December is a great way to bulk up the protein and fiber factor to this delicious and healthy stew. I also used chicken sausage this time instead of turkey, and excluded the mushrooms (although I would’ve thrown them in if I’d had them on hand!). One of my absolute favorite recipes on the blog, and it could NOT be easier!
  • 1 tbsp EVOO
  • 1 onion, diced
  • 4 links fully cooked chicken sausage, sliced thinly
  • 1 tbsp minced garlic
  • 6 whole carrots, sliced into “buttons”
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1 tsp dried Italian herb blend
  • 1 tbsp dried rosemary
  • 2 cans Great Northern or Cannellini beans, rinsed and drained
  • 2 cans no-salt added diced tomatoes, in their juice
  • 1/2 cup uncooked pearl barley
  • 1 48 oz carton of low-sodium chicken broth
  • 1 large bunch of fresh kale or spinach, rinsed well and torn into small pieces
  • 1 bunch raw broccoli/cauliflower
  • Salt and pepper, to taste (I love my truffle salt!)
  • Grated parmesan cheese, to taste
  • Crusty whole grain bread
  1. Heat EVOO in a saute pan on medium heat.
  2. Saute onions, garlic, and carrots until soft, about 4 minutes. Add all herbs and sausage and continue to cook, stirring occasionally. Make sure to scrape up all the brown bits in the bottom of the pan!
  3. Add onion mixture to a large stockpot.
  4. Add chicken broth, tomatoes, and barley to stockpot and bring to a boil. Add beans and reduce heat to low. Simmer with lid tilted 30 minutes, stirring occasionally.
  5. Right before serving, stir in kale and remaining veggies until bright green in color (about 2 minutes).
  6. Ladle stew into bowls. Sprinkle with additional salt and pepper and parmesan cheese.
  7. Serve with a side salad and crusty whole grain bread for dunking!


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