Ingredients
- 5 cups vegetable broth
- 1 can (19 ounces) diced tomatoes
- 1 pound Italian sausage (links, casing removed)
- 1/2 cup pasta sauce (jarred)
- 1/4 cup dry barley
- 1/2 yellow onion (chopped)
- 1 cup chopped celery
- 1 medium carrot (shredded)
- 1 tablespoon olive oil
- 1 teaspoon oregano
- 1 bay leaf
- Fresh ground pepper (to taste)
How to Make
-
Step 1: In a Dutch oven or heavy bottom pan, bring the oil to medium-high heat.
-
Step 2: Add the onion, celery and carrot and cook until onions are translucent.
-
Step 3: Add the sausage filling and cook until no longer pink.
-
Step 4: Add the remaining ingredients and bring to a boil; reduce heat and simmer until barley is cooked through, about 30 minutes.
-
Step 5: Adjust seasoning and serve.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.