Add about 2 tablespoons of olive oil to a pot on medium low heat.
Dice 1 medium onion and add to pot.
Peel and chop 3 carrots, add to the pot and stir.
Slice 2 celery stalks, add to the pot and stir.
Turn the heat up to medium and allow to become translucent and start to brown.
Meanwhile, slice 1/2 a pound of smoked andouille sausage into medallions. Then cut each medallion in half, add to the pot and stir.
Finely dice 2 cloves of garlic, add to the pot and stir.
Add 1 quart of broth or stock, 1 1/2 teaspoons dried terragon, 1 teaspoon thyme, 1/2 teaspoon black pepper, and salt to taste.
Turn up the heat to high and add 3/4 cup quick cooking barley.
When it comes to a boil, cover and simmer 15-20 minutes or until the barley is done.
Ladle into bowls and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (326g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 73 (30%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 41.2mg||13 %|
|Sodium 1098.4mg||38 %|
|Potassium 488.8mg||13 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 26g|
|Protein 12.4g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 242
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