Italian sausage & barley soup
What you’ll need;
1KG of Italian sausages (I buy from the butchers on James st, Leichhardt)
2 onions diced
Heart felt amount of garlic
2 carrots, peeled & finely chopped
3 celery sticks washed and finely chopped
1/2 cup of pearl barley
2x 400 can of tomatoes
1L of stock
1 punnet of cherry tomatoes
1L of stock (chicken or veg)
Handful of fresh basil
What to do
Bung a pot on a medium heat and seal the sausages in batches, and set aside on a plate. (When resting they will release some liquid which you will add to the soup later on - lots of yummy flavour in this!)
Using the same pot (do not rinse off) add some oil, onions and garlic. Cook for 2-3 minutes or until translucent. Add the carrots and celery and continue to cook for a further 3-5 minutes or until the veggies are soft and tender.
Add the pearl barley, the tin of cherry tomatoes and the stock and bring to the boil then reduce to a gentle simmer and cook with a lid on for a further 1 hour.
Chuck the cherry tomatoes after an hour and cook for a further 20 minutes.
Add the fresh basil to the pot and serve.
*All soups/curries/Bolognese ect will always taste better the next day. It gives time to infuse with all of the yummy flavours.