Toasted Barley and Pepper Soup

Ingredients
-
small or 2 medium carrots (peeled and diced)
- 3
- 3
-
-
onion(s) (diced)
- 1
- 1
-
-
quick cooking barley
- 3/4 cup
- 3/4 cup
-
-
olive oil
- 1 tbsp
- 1 tbsp
-
-
roasted garlic chicken sausage (links, diced)
- 2
- 2
-
-
celery (diced)
- 2 stalks
- 2 stalks
-
-
red bell pepper (seeded and diced)
- 1
- 1
-
-
orange or yellow bell pepper (seeded and diced)
- 1
- 1
-
-
garlic (minced)
- 2 clove
- 2 clove
-
-
low sodium chicken broth (low-sodium)
- 4 cup
- 4 cup
-
-
tomatoes (14.5 ounce, reduced sodium, diced)
- 1 can
- 1 can
-
-
bay leaves
- 1
- 1
-
-
salt (optional)
- 1/2 tsp
- 1/2 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
Directions
-
Add the oil to a soup pot over medium-high heat. Add the barley and sauté until toasted, about 2 minutes. Add the sausage and sauté 2 more minutes.
-
Add the onion, celery, carrots, and bell peppers, and sauté about 3 minutes or until the onions begin turn clear.
-
Add the garlic and sauté 1 more minute.
-
Stir in the chicken broth and tomatoes.
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Add the bay leaf, salt (optional), and ground black pepper. Bring to a boil, then reduce to a simmer. Simmer, covered, for 15 minutes.
-
Remove the bay leaf and serve.