Rinse barley under cold water.

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.

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.

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

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.

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

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.

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