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Bean and Barley Soup

From O'FLAHERTY'S DINGELDEIN HOUSE
1 Tbsp. Olive Oil
1 Cup Chopped Onion
1 Cup Chopped Carrot
1/2 Cup Chopped Celery
2 Garlic Cloves, Minced
1/2 Cup Uncooked Pearl Barley
1/4 Pound Smoked Turkey Sausage, cut into 1/2 inch cubes
2 Cups Frozen Baby Lima Beans
1 3/4 Cups Water
1/8 Tsp. Pepper
2 (14 1/4-ounce) Cans Fat Free Chicken Broth
1 (14.5 ounce) Can Diced Tomatoes, (do not drain)
1/2 Tsp. Hot Sauce

Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic. Saute 5 minutes. Add barley and sausage. Saute 4 minutes. Add beans, water, pepper, broth, and tomatoes. Bring to a boil. Reduce heat, and simmer, uncovered for 45 minutes. Remove from heat, stir in hot sauce. Makes 6 servings (serving size 1 1/2 cups).

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