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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.

  • Duration
  • Cook Time
  • Prep Time
  • 6-8 ServingsServings


  • 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


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.