White Bean and Barley Soup 1/2 lb. sweet sausage 1/2 large onion minced, about 3/4 cup 2 ribs celery minced, about 1-1/2 cup 2 carrots diced, about 1 cup 1 medium green bell pepper diced, about 3/4 cup 2 garlic cloves, minced 4 c. water 1 c. canned crushed tomatoes 2 tsp dry savory 1 tsp celery seed Salt and freshly ground black pepper to taste 1/2 c. pearl barley, rinsed and drained 2 c. white beans, drained (cooked or canned)
Pierce sausage with fork. Cook in boiling water 5 minutes, drain, and slice into 1/4-inch rounds. Cook sausage slices in 4-quart saucepan over medium-high heat until lightly browned, about 5 minutes. Add onion; cook until golden, about 5 minutes. Add celery, carrots, bell pepper and garlic. Cook 5 minutes, stirring constantly. Add water, tomatoes, savory, celery seed, salt and pepper. Bring to a boil, stir in barley, reduce heat to low and cook until barley is tender, about 45 minutes. Stir in beans and cook an additional 5 minutes until warmed through. Yield 6 to 8 servings. Adapted From: "Grains: Seventy-six Healthy Recipes for Barley, Corn, Rye, Wheat, and Other Grains" -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
