Sausage and Barley Soup
Sausage and Barley Soup
2/3 cup pearled barley
1 tablespoon extra-virgin olive oil
1 pound Premio* mild or hot ltalian sausages
1 medium onion, chopped
2 celery stalks, thinly sliced
2 large carrots, thinly sliced
1 small fennel bulb (white part only), chopped
1 sweet red bell pepper, cored, seeded, and chopped
1 28-ounce can diced plum tomatoes
1 medium zucchini, cut in half length- wise, then cut into thin half-moons
1/4 cup minced flat-leaf parsley
1/4 teaspoon hot red pepper flakes
Salt and black pepper
Put the barley in a large saucepan and cover it with 2 1/2 cups of cold water.
Bring to a boil, lower the heat, and cook until the barley is tender. Drain it in a colander and transferto a bowl.
Heat the olive oil in a sauté pan over medium heat. Add the sausages and cook until browned. Transfer the sausages to a cutting board and allow them to cool for 5 minutes. Slice into 1/4-inch-thick rounds and refrigerate until needed.
Put the onion, celery, carrots, fennel and bell pepper in a soup pot. Cover the ingredients with water by 2 inches. Bring to a boil then lower the heat to medium, cover, and allow the vegetables to cook until they soften.
Stir in the tomatoes and their juice and 2 cups of water. Bring to a boil, lower the heat to medium, and cook for 5 minutes. Stir in the zucchini, parsley and red pepper flakes and cook 2 minutes longer. Add the sausage and barley, cover, and cook about 5 minutes longer, just until everything is hot. Season with salt and pepperto taste and ladle into bowls. Makes 8 servings.
* Brands may vary by regian;substitute a similar product.
2/3 cup pearled barley
1 tablespoon extra-virgin olive oil
1 pound Premio* mild or hot ltalian sausages
1 medium onion, chopped
2 celery stalks, thinly sliced
2 large carrots, thinly sliced
1 small fennel bulb (white part only), chopped
1 sweet red bell pepper, cored, seeded, and chopped
1 28-ounce can diced plum tomatoes
1 medium zucchini, cut in half length- wise, then cut into thin half-moons
1/4 cup minced flat-leaf parsley
1/4 teaspoon hot red pepper flakes
Salt and black pepper
Put the barley in a large saucepan and cover it with 2 1/2 cups of cold water.
Bring to a boil, lower the heat, and cook until the barley is tender. Drain it in a colander and transferto a bowl.
Heat the olive oil in a sauté pan over medium heat. Add the sausages and cook until browned. Transfer the sausages to a cutting board and allow them to cool for 5 minutes. Slice into 1/4-inch-thick rounds and refrigerate until needed.
Put the onion, celery, carrots, fennel and bell pepper in a soup pot. Cover the ingredients with water by 2 inches. Bring to a boil then lower the heat to medium, cover, and allow the vegetables to cook until they soften.
Stir in the tomatoes and their juice and 2 cups of water. Bring to a boil, lower the heat to medium, and cook for 5 minutes. Stir in the zucchini, parsley and red pepper flakes and cook 2 minutes longer. Add the sausage and barley, cover, and cook about 5 minutes longer, just until everything is hot. Season with salt and pepperto taste and ladle into bowls. Makes 8 servings.
* Brands may vary by regian;substitute a similar product.
Sausage and Barley Soup
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
