80 min.
Preparation time
Preparation: 20 min.
Cooking: 60 min.
Gaps: no
Total: 80 min.
Servings
Serve: 6 persons
Weight Per Serving: 550g
Price Per Serving: 2.69$
430kcal
Nutrition
Calories: 430kcal
Protein: 25.01%
Fat: 25.2%
Carbs: 49.79%
Ingredients
- 0.5 cup barley uncooked
- 28 oz canned tomatoes italian canned (in juice)
- 4 medium carrots cut into 1” chunks
- 2 stalks celery cut into 1” chunks
- 14.5 oz chicken broth canned
- 1 cup wine dry white
- 2 Tbsp olive oil extra virgin
- 0.5 tsp pepper black
- 1 tsp seasoning italian
- 2 medium onion coarsely chopped
- 4 small parsnips cut into 1” chunks
- 0.5 tsp salt
- 1 pkg ground sausage italian sliced johnsonville®
- 3 cups swiss chard chopped roughly chopped
- 8 oz mushrooms white halved
- 8 oz 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.
- Serve with crusty Italian bread.
Nutrition Facts
Properties
Nutrition Score
38.065652100936%
Flavonoids
Nutrients percent of daily need