A quick and warming dish perfect for chilly days!

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Name: Sausage and barley soup
Prep time: 20 min
Total time: 40 min
Yield: 8
Cuisine: not set
Ingredients: 2 tablespoons Olive oil; 1 medium Onion Diced; 3 medium Carrots peeled and chopped; 2 stalks Celery chopped; 1/2 pound Smoked Andouille sausage chopped; 2 cloves Garlic Finely diced; 1 quart Stock; 1 1/2 teaspoons Tarragon Dried; 1 teaspoon Dried thyme; 1/2 teaspoon Black pepper; 3/4 cup Quick cooking barley; Salt To taste

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INGREDIENTS

2 tablespoons Olive oil
1 medium Onion ; Diced
3 medium Carrots ; peeled and chopped
2 stalks Celery ; chopped
1/2 pound Smoked Andouille sausage ; chopped
2 cloves Garlic ; Finely diced
1 quart Stock
1 1/2 teaspoons Tarragon ; Dried
1 teaspoon Dried thyme
1/2 teaspoon Black pepper
3/4 cup Quick cooking barley
Salt ; To taste

Servings

INSTRUCTIONS

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!

NOTES

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Sausage and barley soup

2 tablespoons Olive oil 
1 medium Onion Diced
3 medium Carrots peeled and chopped
2 stalks Celery chopped
1/2 pound Smoked Andouille sausage chopped
2 cloves Garlic Finely diced
1 quart Stock 
1 1/2 teaspoons Tarragon Dried
1 teaspoon Dried thyme 
1/2 teaspoon Black pepper 
3/4 cup Quick cooking barley 
  Salt To taste

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!

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Nutrition

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Serving Size: 1 Serving (326g)
Recipe Makes: 8 Servings

Calories: 242
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 242

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