28 ounce canned tomatoes italian canned (in juice)
2 medium carrots cut into 1-inch chunks
2 stalks celery cut into 1-inch chunks
14.5 ounce chicken stock see canned
1 cup cooking wine dry white
0.5 teaspoon ground pepper black
1 teaspoon penzey's southwest seasoning italian
2 tablespoons olive oil extra-virgin
2 medium onion coarsely chopped
4 small parsnips cut into 1-inch chunks
0.5 teaspoon salt
19.8 ounce mild sausage links italian sliced johnsonville®
3 cups swiss chard chopped roughly chopped
8 ounces button mushrooms white halved
Equipment
frying pan
pot
dutch oven
cutting board
Directions
Heat oil in a large Dutch oven over medium heat.
Add onion; cook 3 minutes or until slightly soft.
Add sausage links to pan; cook 12 - 14 minutes or until sausage is browned and almost cooked through.
Remove sausage links to cutting board and allow them to cool before coin slicing. Stir in carrots, parsnips, mushrooms, celery and Swiss chard into the Dutch oven.
Add the barley, tomatoes, stock, wine, Italian seasoning, salt and pepper.
Add sliced sausage to the pot. Stir to combine all the ingredients.
Bring to a boil, cover, reduce heat and continue to simmer for up to 1 hour or until the barley is cooked.
