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Slow Cooker Turkey Sausage, Barley and Mushroom Soup

  • Author: Karen
  • Total Time: 25 minute
  • Yield: 4-6 servings 1x


  • 1 lb turkey sausage (we always find this kind in thefreezer section of thegrocery store or sometimes we can find this kind in associated food stores)
  • 1 medium onion
  • 1 Tbsp tomato paste
  • 1 cup diced celery
  • 2 carrots (smallish) diced or grated
  • 1/2 cup pearl barley (I always buy this in the bulk section of my Kroger/Smith’s grocery store)
  • 3 1/2 cups chicken broth (or you can use water and bouillon)
  • 1 cup water
  • 1 (14.5 oz) can petite diced tomatoes (I like the petite because they aren’t such big chunks and therefore you can hide them better from picky kids)
  • 3/4 tsp salt
  • 1/4 tsp black pepper (or more to taste)
  • 1 bay leaf
  • 2 cups diced mushrooms (you can leave this out but we super love mushrooms at our house)


  1. Dice up one medium onion. Heat a pan over medium high heat and brown the turkey sausage and saute the onion at the same time. Drain off excess grease and then add the sausage and onions to the slow cooker.
  2. Add in the tomato paste, celery, carrots, barley, broth, water, diced tomatoes, salt, pepper, bay leaf and mushrooms.
  3. Cover and cook on LOW for about 4-6 hours, or until barley is cooked.
  4. Season to taste and serve and enjoy! (We like to serve warm rolls with this soup)


Ideal slow cooker size: 4-5 quart 

  • Cook Time: 4-6 hours