Sausage Stew with Broccoli and Barley
Hearty stew with broccoli and cabanossi (salami/sausage). The tabasco sauce makes it a very heart-warming dish for those cold, dreary days.
Servings: 6
Ingredients
- 1 1/2 cups (240g) Cooked barley 1/2 cup uncooked gives 1 1/2 cups cooked
- 5.5-7.5 oz (150-200g) Broccoli
- 4.5 oz (125g) Cabanossi or Salami sausage
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1-2 tbsp Olive Oil
- 1/2 Leek
- 3 cups (650ml) Chicken broth
- 1/2 tsp Tabasco hot sauce
- 1-2 cups (300ml) Water
- 1 juice of one orange freshly pressed
- 1/2 tsp Thyme
- 1 handful basil leaves chopped
- 1 pinch allspice optional
- Salt and Pepper to taste
Instructions
- Cook Barley set aside.
- Cut broccoli into bite-sized pieces, pepper into 1cm portions, and cabannosi and leek into rings. Chop the basil leaves into smaller pieces.
- In a big, heavy bottom pot, sauté leek in olive oil until soft.
- Add broccoli, pepper, and Cabanossi. Sauté another 5 minutes.
- Add barley and mix well together.
- Add chicken broth and juice of one orange and mix all well together. Bring to slow boil.
- Add chopped basil and the rest of the herbs and spices and the Tabasco sauce. Season with salt and pepper to taste. Serve hot.
Notes
Since broth can have different levels of salt, check the salt level at the end and add more when needed (so as not to oversalt).
If you like your soup more runny, add more water, if you like it more like a thick stew, then add less or no water.
If you like your soup more runny, add more water, if you like it more like a thick stew, then add less or no water.