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Ingredients:
1 cup Organic 7 Bean and Barley Soup Mix (bulk), rinsed
12 cups filtered water
3 tablespoons Newman's Own organic extra virgin olive oil
2 pieces Tofurky Italian sausage, sliced ¼ -inch crosswise
1 medium organic red onion, diced small
1 small organic carrot, diced small
1 organic fennel bulb trimmed and diced small
1 small organic green pepper, diced small
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon chili flakes
½ cup organic crushed tomato
1 tablespoon vegetable broth powder
¼ bunch organic Italian flat parsley, coarsely chopped
Sea salt and black pepper, to taste for
garnish
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Directions:
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In a large saucepan, combine 7 Bean and
Barley Soup Mix with 10 cups of water; bring to a boil and
simmer medium high until soft, about 1 ½ hours, half covered.
Set aside.
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In a large skillet heat olive oil over medium
high heat, add Tofurky Italian sausage and stir frequently until
golden brown, 2 minutes.
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Add onion, garlic, carrot, fennel, green
pepper, and pinch of sea salt and black pepper. Cover and
stir occasionally until they are caramelized and softened, about
2 minutes.
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Stir-in herbs, paprika, and chili flakes.
Then combine this vegetable mixture to the cooked soup blend
from (1) above.
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Bring the saucepan with the mixture to a
boil; add crushed tomato, 2 cups of water, vegetable broth
powder, sea salt and black pepper. Reduce the heat to simmer for
8 to 10 minutes.
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Taste and correct seasonings and then add
parsley at the end.
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Serve right away and garnish with parsley.
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