Bean-and-Barley Soup

Ingredients

• 14.5 ounce canned tomatoes diced undrained canned
• 1 cup carrots chopped
• 0.5 cup celery chopped
• 28.5 ounce chicken broth fat-free canned
• 2 cups baby lima beans frozen
• 2  garlic cloves minced
• 0.5 teaspoon hot sauce 
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 0.5 cup pearl barley uncooked
• 0.1 teaspoon pepper 
• 0.3 pound turkey sausage smoked cut into 1/2-inch cubes
• 1.8 cups water 

Equipment

• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion, carrot, celery, and garlic; saut 5 minutes.
3. Add barley and sausage; saut 4 minutes.
4. Add beans, water, pepper, broth, and tomatoes; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes.
5. Remove from heat; stir in hot sauce.