Barley and Sausage Vegetable Soup (V, V+)

Directions

• Step 1 In a pot, add 2 cups of water and one cup of barley.
• Step 2 Heat on high until boiling and then reduce heat to low and cover.
• Step 3 Simmer on low for 7 minutes and remove from heat.
• Step 4 In a large fry pan (that can hold at least 64 ounces of liquid), drizzle 2 tablespoons of oil and add the chopped garlic, onion, celery, and carrots and start to saute on medium heat.
• Step 5 Stir occasionally and cook until the onions have begun to change color and the celery has begun to soften.
• Step 6 Add salt and pepper generously (about a teaspoon of each).
• Step 7 Remove the sauteed vegetables from the pan and add the ground plant-based sausage to the same pan and put on low heat.
• Step 8 I use a spatula to break it down in the pan and mix it around as it ‘browns’. If it sticks a bit, pour a small amount of vegetable broth in the bottom of the pan. This keeps it from sticking but allows the cooking and the flavor to come out.
• Step 9 As it warms, and browns a bit continue stirring.
• Step 10 Then add the sauteed vegetables back and pour in both containers of vegetable broth and stir well.
• Step 11 Next add the barley in and if a little al dente, this cooking time with absorb the flavors and cook it thoroughly.
• Step 12 Add salt and pepper and simmer for up to an hour before serving.
• Step 13 This is so great served with warm rustic bread and is a beautifully hearty soup that warms you through and through!