Recipe by magpie diner
An easy weeknight soup my children and I enjoy. I'm sure any brand of veggie 'sausage' would work, though you might want to boost up seasonings if you use a plain variety. Great with some nice bread on the side. (The nutritional info will be off because it wasn't accepting the specific veggie sausage as an ingredient).
- 2 tablespoons olive oil
- 1 onion, diced
- 3 tablespoons tomato paste (about 1/2 a tin)
- 3 garlic cloves, minced (or more!)
- 2 links sausage, halved lengthwise, lengthwise again, then sliced (Tofurkey Italian Sausages)
- 1 bay leaf
- 1⁄2 teaspoon dried basil
- 1 teaspoon dried parsley (fresh if you've got it!)
- 1⁄2 cup water
- 1 carrot, diced
- 5 cups broth
- 1⁄2 cup orzo pasta (or other small pasta)
- 1⁄4 cup pearl barley
- 1⁄2 cup corn, frozen kernels
- 1⁄2 cup peas, frozen
Directions See How It's Made
- Warm the olive oil over medium heat, once warm add the onion and let it sweat for about 5 minutes (watch it doesn't burn).
- Stir in the tomato paste as best you can and let that sizzle more a few minutes, then add in the garlic.
- Let that cook a few minutes while you chop up the 'sausage', then add it in along with the bay leaf, basil and parsley. Let the mixture cook for a few minutes then mix in the 1/2 cup of water, stir well. Leave that while you get the rest of the ingredients together.
- Add in the carrot then turn the heat up and stir in the broth. Bring to a boil.
- Once boiling, add in the orzo and barley. Stir well, reduce heat and allow to simmer over medium low heat for about 35 minutes. Stir from time to time as barley and orzo are prone to sticking to the bottom of the pot.
- Adjust seasoning and add peas and corn about 25 minutes into the simmering. Once the barley is cooked through the soup is done. You may want to add more broth, it gets quite thick, especially if you leave it to cook a lot longer.