Name: Tuscan Vegetable Soup with Boerewors
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 tablespoon olive oil; 12 ounces Joburg Boerewors (any variety); 3/4 cup barley; 8 cup chicken broth; 2 medium carrots (peeled and thinly sliced into 1/2-inch-thick rounds); 2 medium parsnips (peeled and thinly sliced into 1/2-inch-thick rounds); 1 fennel bulb (thinly sliced); 1 medium leek (thinly sliced and cleaned well); 1 dried bay leaf; 2 teaspoon kosher salt; 3/4 teaspoon freshly ground black pepper; One 12-ounce bunch Swiss chard (center stem removed and leaves chopped into 1-inch pieces)

Tuscan Vegetable Soup with Boerewors

I adapted this recipe from one I saw Giada make, she used parmesan to flavor the soup and I have left that out in favor of the crispy sausage she suggests as a topping, I used Joburg Boerewors which gives the dish tons of flavor. A little topping of sausage goes a long in flavoring the soup without adding too much fat and the amount of vegetables in the soup make it real y healthy.

Tuscan Vegetable Soup with Boerewors

Prep Time 20

Cook Time 40

Total Time 1

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Servings

Ingredients

1 tablespoon olive oil
12 ounces Joburg Boerewors any variety
3/4 cup barley
8 cup chicken broth
2 medium carrots peeled and thinly sliced into 1/2-inch-thick rounds
2 medium parsnips peeled and thinly sliced into 1/2-inch-thick rounds
1 fennel bulb thinly sliced
1 medium leek thinly sliced and cleaned well
1 dried bay leaf
2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
One 12-ounce bunch Swiss chard center stem removed and leaves chopped into 1-inch pieces

Instructions

In a large soup pot, heat the oil over medium-high heat. Add the sausage, crumbled out of the casing and cook, breaking up the meat with a wooden spoon into small pieces, until brown, about 5 minutes. Using a slotted spoon, remove the cooked sausage and reserve.
Add the barley and cook stirring constantly until lightly toasted, about 4 minutes. Add the broth, carrots, parsnips, fennel, and leeks. Add the bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring the mixture to a boil. Reduce the heat to a simmer and cook, uncovered, until the barley is tender, about 35 minutes.
Add the chard and cook for another 5 minutes, until it is just wilted.
Ladle the soup into bowls and garnish with the cooked sausage.