Ingredients
- 4 to 5 Italian sausage links, sliced into coins
- 3 tablespoons olive oil
- 2 teaspoons dry Italian seasoning
- 2 medium onions, coarsely chopped
- 4 garlic cloves, finely minced
- 4 medium carrots, cut into 1” chunks
- 4 small parsnips, cut into 1” chunks
- 8 ounces white button mushrooms, halved
- 2 stalks celery, cut into 1” chunks
- 4 cups chopped swiss chard, stems removed, roughly chopped
- 1/2 cup barley, uncooked (not pearl)
- 1 (28 ounce) can Italian plum tomatoes, with juice (undrained)
- 1 (14.5 ounce) can chicken stock
- 1 cup dry white wine
- 1 1/2 teaspoons salt
- 1/2 tsp. ground black pepper
How to Make
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Step 1: Heat oil in a large Dutch oven over medium heat. Add sausage coins; cook 8-10 minutes or until sausage is browned and almost cooked through. Remove sausage coins to a plate. Add onion; cook 3-4 minutes or until softened. Add garlic; cook 2 minutes.
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Step 2: Stir in carrots, parsnips, mushrooms, celery and Swiss chard into the Dutch oven. Add the barley, tomatoes, stock, wine, Italian seasoning and salt. Add sliced sausage back to the pot. Stir to combine all the ingredients. Season with pepper.
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Step 3: Bring to a boil, reduce heat and continue to simmer partially covered with a lid for about 1 - 1 1/2 hours or until the barley is cooked. Season with more salt and pepper if needed.
We hope you enjoy this recipe!
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