White Bean and Barley Soup

By Lorimarie7

Ingredients

• 1 large onion cut in 1/2 inch dice
• 3 cloves garlic, finely minced
• 1 tablespoon oil of choice
• 1 pound Italian sausage (mild or hot according to your preference)
• 1 bay leaf
• 1/2 tablespoon minced fresh oregano or 2 heaping teaspoons of dried
• 1 cup roasted tomato sauce
• 2 1/2 cups of white beans cooked in bone broth
• 1 1/2 cups of barley cooked in bone broth
• 4-5 cups bone broth
• Salt and pepper to taste
• Grated Romano cheese and fresh oregano sprigs for garnish

Details

Servings 3
Adapted from traditional-foods.com

Preparation

Step 1

Heat the oil in a large soup pot over medium heat with the bay leaves.

Add the garlic and saute for about 2 minutes, stirring constantly.

Add the sausage and break it up for faster cooking. Stir occasionally. If you let the sausage brown a bit, you will get better flavor in the soup.

Stir in the tomato sauce and oregano. Bring it back to a simmer.

Pour in the white beans and barley. Stir and bring to a simmer.

Add the bone broth until the soup is the thickness you like. We tend to eat this more as a stew than a soup. So, I use less broth. Do what works for you. Bring the soup to a simmer.

Check for salt and pepper and make any necessary adjustments.

Serve up in heated bowls and garnish with grated Romano or Parmesan cheese. You might let each person apply their own cheese. Some folks like more. Some like less. If you have access to fresh oregano, do use it as a garnish. The flavor it brings to a bowl of hot soup is amazing.