Sausage, Vegetable, and Barley Stew

• Gluten free

• Meat

  • 1 lb Italian turkey sausage

• Produce

  • 3 Carrots
  • 3 stalks Celery
  • 3 cloves Garlic
  • 1 Onion

• Canned Goods

  • 4 cups Beef stock

• Condiments

  • 1 tbsp Lemon juice
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 pinch Red pepper flakes

• Oils & Vinegars

  • 4 tsp Olive oil

• Liquids

  • 1 cup Water

Found on thegarlicdiaries.com

Description

Ingredients

• 2 cups COOKED barley (takes about 45 mins to cook - follow package instructions)
• 1 pound Italian turkey sausage, casings removed
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 3 cloves of garlic, minced
• 1 pinch of red pepper flakes
• 4 cups of beef stock
• 1 cup of water
• 2 tablespoons soy sauce
• 1-2 tablespoons lemon juice (to taste - I used 2)
• 1-2 tablespoons cornstarch (depending on thickness preference - I used 2)
• 4 teaspoons olive oil

Directions

• Cook your barley
• Meanwhile, heat your olive oil in a large pot over medium high heat
• Remove the casings from the turkey sausage, add to your pot, season with salt and pepper, and break up with a wooden spoon. Stir occasionally, further breaking up the pieces with a spoon, until browned
• Add your onion, carrot, celery, and garlic in with the turkey sausage - season with salt and pepper
• Cook for a few minutes until vegetables have softened a bit - add a splash of beef stock to deglaze the pot if it gets too dry
• Add your pepper flakes and beef stock
• Bring to a boil and reduce to simmer
• Simmer for 30 mins
• When the soup is done cooking, stir in your barley, soy sauce, and lemon juice*
• In a small bowl, combine your cornstarch and enough cool water to make the mixture about the consistency of milk. Whisk thoroughly
• Stir your cornstarch slurry into your soup and let simmer for a bit until it has thickened (it takes less than a minute)*
• Season to taste with salt and pepper and serve!