Hearty Sausage and Barley Soup –

By joeyanne

Ingredients

• 1 (16 ounce) package sausage
• 1 onion, chopped
• 1 clove garlic, minced
• salt and pepper
• 2 Tb green pepper, minced
• 4 stalks celery, chopped
• 2 russet potatoes, peeled and chopped
• 3 carrots, peeled and chopped
• 2 Tb fresh parsley, chopped
• 2 (14.5 ounce) diced stewed tomatoes
• 1 (8 ounce) can tomato sauce
• 8 C water
• 1 1/2 tsp bon appetit seasoning salt
• 2 bay leaves
• 2 Tb Worcestershire sauce
• 1 Tb salt
• 1/4 tsp pepper
• 1 1/2 tsp cumin
• 1 1/2 tsp oregano
• 1/2 tsp thyme
• 1 tsp beef bouillon
• 1 tsp smoked paprika
• 1 Tb sugar
• 1/2 C pearled barley (most often found on same aisle as rice, or in the bulk food section).

Details

Servings 8
Adapted from jamiecooksitup.net

Preparation

Step 1

1. Chop one onion, mince a clove of garlic and toss them into a large soup pot. Add 1 pound pork sausage and brown over medium high heat.

2. While your sausage cooks away, mince 2 Tb green pepper and chop 4 stalks celery, 2 russet (or yukon gold) potatoes and 3 carrots.

3. Pour in 2 cans of diced tomatoes (undrained), 1 can tomato sauce and 8 C hot water.

4. Add 1 1/2 tsp bon appetit seasoning salt, 2 bay leaves,  2 Tb Worcestershire sauce, 1 Tb salt, 1/4 tsp pepper, 1 1/2 tsp cumin, 1 1/2 tsp oregano, 1/2 tsp thyme, 1 tsp beef bouillon, 1 tsp smoked paprika and 1 Tb sugar. Give it a nice stir to combine.

5. Add 1/2 C pearled barley. I found some in the bulk food section at my local Smiths (Kroger). I’ve also seen it at Walmart alongside the rice.

6. Bring the pot to a simmer.

Cover the pot with the lid tilted at an angle to allow some of the steam to escape. Simmer for 1-2 hours (stirring occasionally), or until the barley is cooked and soft.

Serve and enjoy!

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