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.