SAUSAGE BARLEY VEGETABLE SOUP

About three years ago I posted a recipe for a soup with vegetables, sausage and quinoa (vegetable sausage quinoa soup).  I recently made it again but used some different ingredients.  When I buy a pack of italian sausage at Costco, there is more than enough for a few meals.  I tend to use a few sausages for soup.  I like the mild italian sausage which I find spicy enough and don't dare try the hot italian sausage.  I added about a heaping one third of a cup pearl barley and I could have easily added instead half a cup.  If you are following a paleo lifestyle, you would not be adding the barley and could add potato or other starchy vegetables.  I made this soup using an electric pressure cooker but it can also be made in a large soup pot on top of the stove.  The soup was delicious and it will make great lunch or supper options.

INGREDIENTS:her 

1 large onion, diced

2 cloves of garlic, minced

3 stalks of celery, chopped

3 carrots, thinly chopped

1 can of sliced mushrooms, drained or 1 cup fresh sliced mushrooms

2 cups of frozen chopped green beans

1/2 package of frozen spinach 

1/3 cup heaping pearl barley

6 tomatoes, pureed or diced

2 italian sausages, chopped into small pieces

8 cups broth - vegetable, chicken or beef

1 tsp of italian seasoning

salt and pepper, optional

DIRECTIONS:

Add all of the ingredients to either a large pot on the stove or an electric pressure cooker.  If using the stop top method, heat to a boil and let simmer, covered, for 90 minutes.  If using the electric pressure cooker, cook on medium pressure for 16 minutes.  Makes 6 to 8 servings.