Sausage and Barley Soup with Swiss Chard


Olive Oil
2 Carrots - Chopped
2 Ribs of Celery - Chopped
1 Onion - Chopped
2 TBS Minced Garlic
2 Italian Sausage Links - Cut Into Small Pieces
1/2 Pound Mushrooms - Quartered
1 Can of Diced Tomatoes
1 Cup Dry Red Wine
5 Cups Beef Broth
1 Cup Pearl Barley
1/2 Pound Swiss Chard - Chopped
1 tsp Crushed Red Pepper
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Dried Thyme

In a large pot heat olive oil (2 or 3 tablespoons) over medium heat. Add the onions, carrots, celery and garlic. Cook until onions are translucent.

Add sausage and mushrooms, cook until sausage begins to brown and the mushrooms release their liquid. Add all of the other ingredients except for the chard. Bring to a boil, cover, reduce heat and simmer for 25 minutes.

Add the chard, it looks like a lot but don't be scared - it cooks down! Give everything a stir and continue cooking for another 10 to 15 minutes.

Enjoy your hearty, scrumptious soup!

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