Turkey sausage, veggies and barley stew

19 Dec Turkey sausage, veggies and barley stew

I am not a big stew or soup person, but it’s freezing outside and this sounded good, so I decided to give it a try!!!  And let me just say it DID NOT disappoint!! So much flavor, so filling, I didn’t know what to expect since I have never cooked with barley, but WOW…. my husband and I LOVED IT!!

I love getting recipes from The Garlic Diaries blog, I haven’t made a recipe yet that I don’t like! Plus, if your doing the 21 day fix meal plan, this one is 21 day fix approved!! 



  • 2 cups COOKED barley (takes about 45 mins to cook – follow package instructions)
  • 1 pound Italian turkey sausage, casings removed
  • 1 onion, diced
  • 4 carrots, peeled and diced
  • 3 stalks celery, diced
  • 3 cloves of garlic, minced
  • 1 pinch of red pepper flakes
  • 4 cups of beef stock (1 carton)
  • 2 tablespoons soy sauce
  • 1-2 tablespoons lemon juice (to taste – I used 2)
  • 1-2 tablespoons cornstarch (depending on thickness preference – I used 2)
  • 4 teaspoons olive oil


  1. Cook your barley
  2. Meanwhile, heat your olive oil in a large pot over medium high heat, remove the casings from the turkey sausage, add to your pot, season with salt and pepper, and break up with a wooden spoon. Stir occasionally, further breaking up the pieces with a spoon, until browned
  3. Add your onion, carrot, celery, and garlic in with the turkey sausage – season with salt and pepper
  4. Cook for a few minutes until vegetables have softened a bit – add a splash of beef stock if it gets too dry
  5. Add your pepper flakes and beef stock
  6. Bring to a boil and reduce to simmer
  7. Simmer for 30 mins
  8. When the soup is done cooking, stir in your barley, soy sauce, and lemon juice*
  9. In a small bowl, combine your cornstarch and enough cool water to make the mixture about the consistency of milk. Whisk thoroughly
  10. Stir your cornstarch slurry into your soup and let simmer for a bit until it has thickened (it takes less than a minute)*
  11. Season to taste with salt and pepper and serve!


Container counts:

  • 1 yellow container (barley)
  • 1 1/4 red container (sausage and beef broth)
  • 1 green container (carrots, onion, celery)
  • 1 teaspoon (olive oil)
No Comments

Post A Comment