This is an easy recipe that makes a nice, hearty soup: https://cooking.nytimes.com/recipes/1026506-sausage-and-barley-soup-with-greens?smid=ck-recipe-iOS-share.
Our modifications: first, we used two links of raw spicy Italian chicken sausage from Whole Foods. Second, for the greens, we found that half a bunch of curly kale was about 6 dry cups. Third, we added a parmesan rind along with the broth and canned tomatoes, and we added 2 Tbsp shredded parmesan. At the end of cooking, we added 2 Tbsp red wine vinegar. Fourth, we recommend adding 1 additional cup chicken broth (for a total of 7 cups) to keep the soup brothy.
This was a flavorful, delicious recipe. Definitely a keeper. (Nov. 2025)
Cooking Adventures 