Bean and Barley Soup

Total time: 45 minutes
    A simple, hearty soup flavored with sausage. You could use ham or leave it out for a vegetarian version (using vegetable stock, rather than chicken)

 Ingredients:

• 10oz (300gr) sausage
• 1 cup (5.6oz, 160gr) quick-cooking barley
• 2 cups (15oz, 450gr) whole tomatoes
• 1 3/4 cups (15oz, 450gr) red beans
• 1 3/4 cups (15oz, 450gr) white beans
• 3 ribs celery
• 2 carrots
• 1 onion
• 2 cloves garlic
• 1 tbs olive oil
• 6 cups (48oz, 1440ml) chicken stock
• 1 tsp basil
• 1 tsp oregano
• 1 tsp paprika

 Instructions:

• Fry sausages in a large skillet, browning nicely. 
• Remove and slice, .5" (1.5cm) thick. 
• Roughly chop onions and celery. 
• Slice carrots, cutting in half if rounds are too big. 
• Mince garlic. 
• Roughly chop tomatoes, reserving all juices.
• Drain and rinse beans.
• Heat oil in medium pot or Dutch oven. 
• Add onion, celery, carrot and garlic, sauté until tender. 
• Add all remaining ingredients, except sausage, cover and simmer 30 minutes. 
• Add sausages and simmer 5 minutes longer.  Serve.