Tuscan Barley Soup

• Meat

  • 1 cup Turkey sausage or turkey meatballs

• Produce

  • 8 Asparagus spears
  • 1 tbsp Basil, fresh
  • 3 Carrots, medium
  • 2 stalks Celery
  • 2 cups Cherry tomatoes
  • 2 tbsp Chives
  • 3 Kale, leaves of
  • 1 tbsp Parsley, fresh
  • 1/2 tbsp Sage, fresh
  • 1/2 White onion, large

• Canned Goods

  • 8 cups Chicken or vegetable stock

• Pasta & Grains

  • 2 cups Pearl barley, cooked

• Baking & Spices

  • 1 pinch Chili powder
  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on theadventuresofbobandshan.com

Description

Ingredients

• 3 medium carrots (sliced)
• 2 stalks of celery (sliced)
• ½ large white onion (diced)
• 2 cups cherry tomatoes (halved)
• 2 tbsp olive oil
• 1 cup of sliced turkey sausage or turkey meatballs
• 8 cups chicken or vegetable stock
• 2 cups cooked pearl barley
• 2 tbsp chives (chopped)
• 1 tbsp fresh basil (finely chopped)
• 1 tbsp fresh parsley (finely chopped)
• ½ tbsp fresh sage (finely chopped)
• 1 pinch of chili powder
• 8 asparagus spears (chopped) *optional
• 3 leaves of kale (stalk removed and chopped)
• Salt & pepper

Directions

• In a small pot, add 1 cup of uncooked pearl barley to 2.5 cups of water, bring to a boil, then reduce heat to a light simmer, cover with lid and cook for about 45 minutes until water is absorbed. In a strainer, rinse cooked barley under cold water, removing any excess starches.
• In a large pot on medium-high heat, add olive oil.
• Once heated, add onion, sweating down for about 3-5 minutes.
• Add carrot and celery, continuing to cook for about 5 minutes.
• Add cherry tomatoes and turkey sausage.
• Continue to cook for about 8 minutes, until carrots and celery begin to soften, and cherry tomatoes begin cooking down.
• Add herbs, cooking for an additional 2 minutes.
• Add stock, and bring to a boil.
• Let soup simmer for 10 minutes, add barley, and continue simmering for another 10 minutes, adjusting flavour as needed (feel free to add more herbs and pepper at this time, but leave salt until the very end).
• Add asparagus, kale, a pinch of chili powder, and salt to taste.
• Cook for another 5 minutes, then serve.