Barley Stew w/Smoked Chicken Sausage

Name: Barley Stew w/Smoked Chicken Sausage
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup Barley; 1 large chicken, roasted garlic, & gruyere cheese smoked sausage (I used Aidells); 2 18.5 oz cans of vegetable soup (I used Progresso Vegetable Classics - Garden Vegetable); 1 pinch sea salt to taste; 1 pinch ground black pepper to taste; 1 tsp cayenne pepper to taste; 1/2 tsp ground mustard; 1 bay leaf

FrioMuerte @cook_2814797

Oakland, California

Was hungry, kinda broke, and bored...

FrioMuerte @cook_2814797

Oakland, California

Was hungry, kinda broke, and bored...

Saved

Ingredients

1 hour

6 servings

1 cupBarley
1 largechicken, roasted garlic, & gruyere cheese smoked sausage (I used Aidells)
218.5 oz cans of vegetable soup (I used Progresso Vegetable Classics - Garden Vegetable)
1 pinchsea salt to taste
1 pinchground black pepper to taste
1 tspcayenne pepper to taste
1/2 tspground mustard
1bay leaf

Saved

Steps

1 hour

1

Rinse barley under cold water.
2

Place rinsed barley in a 3 quart pot with 4 cups of cold water, a splash of EVOO, the bay leaf, and a pinch of sea salt.
3

Cover & bring to a rolling boil. Reduce to medium heat. Watch to make sure it doesn't boil over. Cook for 30 mins, no peeking.
4

While the barley is cooking, cut the sausage into 1/4 inch pieces.
5

Remove the barley from the heat and stir, making sure to gently scrape the bottom. Most of the water should be gone. If not, drain off most of what's left, but don't trip if there is still a small amount in the bottom of the pan.
6

Add 2 cans of the vegetable soup, cut sausage, sea salt, ground black pepper, ground mustard, & cayenne pepper. Stir to combine.
7

Place back on high heat and stir until it starts to bubble. Immediately reduce heat to medium, cover again, and cook for another 15 mins.
8

Take off of heat, stir, put in a bowl and serve with a nice piece of crusty bread with butter or pesto... Enjoy!