Slovenian Sausage & Vegetable Barley Soup (Ričet

• Meat

  • 2 Chorizo sausages, cooked and sliced

• Produce

  • 4 Bay leaves
  • 1 Carrot
  • 4 cloves Garlic
  • 1 Kale, leaf
  • 1 Onion
  • 1 Zucchini

• Pasta & Grains

  • 500 g Barley

• Baking & Spices

  • 1/2 tsp Paprika, hot
  • 1 Salt and pepper

• Liquids

  • 6 cups Water

• Other

  • 2 X 400 g cans butter beans, drained

Found on wandercooks.com

Description

Ingredients

• 500 g barley, soaked overnight
• 2 x 400 g cans butter beans, drained
• 6 cups water, plus extra when boiling
• 2 chorizo sausages, cooked and sliced
• 4 cloves garlic, finely chopped
• 4 bay leaves
• 1 kale leaf, roughly chopped
• 1 onion, chopped
• 1 carrot, sliced
• 1 zucchini, sliced
• ½ tsp hot paprika
• Salt and pepper to taste

Directions

• Soak the barley overnight in a large soup pot. Next day, drain and place on the stove. Add beans and 6 cups water. Cover and boil for 1 hour.
• Add chorizo, garlic, bay leaves, kale, onion, carrot and zucchini, then bring to the boil.
• Cook for a further hour or until soup has thickened to a nice consistency and ingredients are tender. Stir occasionally to avoid soup sticking to the pan, and add water gradually if soup becomes too thick.
• Season with paprika, salt and pepper.
• Serve with hot crusty bread.