Slow Cooker Chorizo, Barley & Kale Soup

Nice and easy! Chorizo, Barley, & Kale Soup

Tuesday is declared Soup Day chez McKay for the remainder of 2021. This happened abruptly last week when I discovered that my new Tuesday afternoons involve dashing between a half dozen after-school pick ups and drop offs to accommodate piano lessons and drama classes. I simply have to remind myself that these few hours are temporary and to slow down and deepen my breath, instead of getting caught in a rush of adrenaline and anxiety.

In my despair, Graham offered to make a soup each Sunday to reheat in the week and my only role here is to take care of the croutons! Use up torn leftover bread or chopped pita and fry in a little olive oil, or spray and bake in a single layer on a tray in the oven at 350 degrees F for 6 – 8 minutes. Sprinkle with a little sea salt.

Here’s a pleasing soup recipe from the Zen test kitchen to get started. It also has stove-top and Instant Pot instructions. Whichever method you choose the spiced chorizo gives a punch of meaty flavor, and the barley a satisfying grain high in fiber, low in fat, and rich in select vitamin and minerals.

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Print Recipe

Ingredients

• 2 tbsp olive oil
• 1 1/2 cups 1 medium onion, small dice
• 6 oz chorizo sausage small dice
• 1 tsp garlic 2 cloves minced
• 1 Tuscan Blend
• 1 cup 8oz pearl barley / or farro
• 1 can 1 cup tomato sauce
• 6 cups broth

Instructions

Slow Cook

• 1) Heat oil in a medium saucepan; sauté onion & chorizo for 3 minutes to soften
• 2) Stir in the garlic; cook for another half minute & transfer mixture to slow cooker
• 3) Stir in the Tuscan blend, barley, tomato sauce, & broth 4) Cover & cook on LOW: 7-8 hours or HIGH: 3 – 3 1/2 hours. 5) Remove lid; stir in the kale & serve
• 4) Cover & cook on LOW: 7-8 hours or HIGH: 3 – 3 1/2 hours.
• 5) Remove lid; stir in the kale & serve

Pressure Cook

• 1) Heat the oil on sauté function; sauté onion & chorizo for 3 minutes to soften
• 2) Stir in the garlic; cook for another half minute & turn off sauté
• 3) Stir in the Tuscan blend, barley, tomato sauce, & broth
• 4) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 15 minutes.
• 5) Vent with Quick Pressure Release
• 6) Remove lid; stir in kale & serve

Stove Top

• 1) Heat oil in the Dutch Oven / large heavy based saucepan on medium; soften onion & chorizo for 3 minutes.
• 2) Stir in the garlic; cook for another half minute
• 3) Stir in the Tuscan blend, barley, tomato sauce, & broth
• 4) Cover & allow to bubble gently on low-medium heat for 30 minutes.
• 5) Uncover, stir in kale & serve

Zen Moment

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