How to make it

  • Place beans & barley into a large stock pot See Photo. Add 4 cups of stock. Bring to a boil, stir then cover and reduce to simmer. After about an hour to hour and a half (check for tenderness), add tomatoes with liquid and bay leaves. Season lightly with salt & pepper. Bring back to a boil, reduce to simmer and cover.
  • Heat about 2 tbsp olive oil in a large skillet over medium heat. Add carrots & celery and cook, stirring, for about 5 minutes until softened. Add leeks and garlic, season with salt & pepper See Photo. Cook, stirring, for 2-4 minutes adding basil at last minute. Add to stock pot & reserve skillet. Add remaining 2 cups stock, and bring back to boil See Photo. Cover & reduce to simmer for about 20 minutes.
  • Add about 1 tbsp olive oil to skillet over medium heat. Add sausage and cook, stirring occasionally for 3-5 minutes, until browning. Add to stock pot and stir. Cover & simmer for about 10 minutes. Taste and adjust seasoning if needed.

Reviews & Comments 3

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  • NPMarie 5 years ago
    A very hearty soup indeed! I love the ingredients, great post my dear!
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  • justjakesmom 6 years ago
    Are there really 17 beans! LOL Sounds good Dahlia.
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  • gourmetana 6 years ago
    This looks and sounds very unique. Great post.
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