Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion diced
- 2 large carrots peeled and diced
- 12 ounces fully cooked Italian sausage sliced lengthwise and cut into 1/4″ slices(I use chicken or turkey sausage)
- 2 cloves garlic minced or crushed
- 28 ounces can diced tomatoes undrained
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon chili powder
- 3/4 teaspoon kosher salt
- 1/2 cup dry barley
- 1/2 cup dry lentils
- 10 ounces kale washed and chopped (I used the ready-to-eat bagged kind)
- hot sauce to taste optional
Instructions
-
Heat olive oil in a large pot over medium-high heat. Add onion, carrots, and sausage, and saute until onion is translucent. Stir in garlic, and cook for 1-2 minutes longer.
-
Add tomatoes, chicken broth, oregano, basil, chili powder, and salt to the pot. Stir and bring to a simmer. Stir in barley, lentils, and half of kale. When kale has wilted a bit, add the remaining kale, stir to combine, and return to a simmer.
-
Reduce heat to medium-low, cover, and simmer for 45 minutes. Halfway through cooking time, stir and add up to 1 cup water if stew is thicker than you’d like.
-
Serve and add hot sauce to individual portions if desired. Great served with crusty bread on a cool night!
- Prep Time: 10
- Cook Time: 60