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I see on the news that it’s starting to cool down in some places. Not here. It’s still getting up to 90° most days, internist but the humidity is starting to let up. And so, it’s time for soup. Warm and hearty soups full of beans and grains and vegetables. Yummy soup that fills you up and comforts you on a bad day.
I love soup. It’s so good for you, comes together in just a few minutes and you’ve only got one pot to wash when you’re done. A few years ago, when I still lived in a place where it snows in winter, I discovered bean and barley soup. It sounds so simple, I know, but there’s something about red kidney beans and barley that taste amazing together.
For this soup, I added in some hot Italian chicken sausage to really make it a meal and some smoked paprika and lime to perk it up. It’s the kind of soup I’ll make on a Monday morning and eat for lunch the rest of the week with some whole grain bread or crackers. It’s thick and flavorful, stick-to-your-ribs goodness.
Related: Simple Sausage & Red Lentil Soup
p.s. See if you can spot me in the spoon. Hi guys!
Stick-to-Your-Ribs Sausage, Bean & Barley Soup
If you want to make this soup stretch a bit, just add 1/2 – 1 cup extra barley.
1 tbsp. olive oil
1 small yellow onion, finely chopped
4 ribs celery, thinly sliced
4 hot Italian Sausage, casings removed
4 cups chicken (or beef or veggie) stock
1 cup pearled barley
2 15 oz. cans of red kidney beans
2 tsp. smoked paprika
juice of 1/2 a lime
1/4 cup Italian Parsley, roughly chopped
Set a large, heavy pot over medium heat. Once it’s hot, add the olive oil, onions and celery. Sautee until the onions and celery begin to soften, about 5 minutes.
Add the chicken sausage and brown it, using a wooden spoon to break up any large chunks. When the sausage has browned, add the stock, barley, beans and paprika. Simmer for 20 – 30 minutes, or until it begins to thicken up.
Stir in the lime juice and serve. Spinkle with Italian parsley.
Makes 4 – 6 servings.