LISTENER RECIPE: Janie's Italian Sausage Soup!
photo credit: arsheffield via Flickr Creative Commons
(from listener Janie Miller in Duluth, MN)
1 lb Hot Italian sausages
2-3 Carrots, peeled and chopped
1-2 Celery stalks, chopped
1 Large Onion, chopped
4-6 Cloves Garlic, peeled and chopped
To taste Italian seasoning
To taste Freshly ground black pepper and/or red pepper flakes
1 Bay leaf
1 Rind of parmesan cheese
2 Cups Dry barley, pearl or unhulled*
1 28oz can Diced tomatoes (including juice)
4 Cups Low-sodium chicken broth
2 Cups Water
Bunch/bag Fresh greens of your choice
1 Brown the Italian sausage in a large dutch oven until well browned (medium high to high heat depending on your stove).
2 Add the carrots, celery, onions, garlic, Italian seasoning and pepper or red pepper flakes.** and stir occasionally until the veggies are beginning to brown. Add the bay leaf, Parm cheese rind, barley, tomatoes, chicken broth and water. Stir until well combined, scraping the bottom of the pan for all the delicious remnants created by browning the sausage.
3 Bring to a boil, then reduce heat to medium or medium low - depending on your stove. Simmer partially covered until barley is tender to the bite (the time needed is on the barley packaging - about 40 minutes), stirring occasionally.
4 Turn heat off, add the greens and stir until wilted. Serve and enjoy. ***
Servings: 8
| **Janie recommends unhulled barley. It has more protein and fiber, and more texture. |
| **Janie does not add salt, but add to taste if needed. |
| * It does freeze well for lunches or subsequent meals. |
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