When I make this for Open House I use all garden
fresh ingredients you can pick up at your local farmers market. I use home
canned heirloom tomatoes also. That really makes a big difference in the
taste. :-)
1 pound hot Italian lamb sausage
1 medium onion chopped
3 garlic cloves chopped
4 cans chicken broth 14 1/2 ozs each
2 cans beans......pinto, white.......etc
1 can diced tomatoes
1 cup medium pearl barley
1 large carrot, sliced
1 rib celery
6 cups fresh kale
1/2 t. rosemary and thyme
1.)Crumble sausage in large pot, add onion, and
garlic. Cook over medium heat until meat is no longer pink. Drain.
2.)Add broth, beans,tomatoes, barley, carrot, celery
and spices. Bring to boil. Reduce heat, cover and simmer 45 minutes.
3.) Stir in kale, return to boil. Reduce heat, over
and simmer for 30 minutes. 8 serving 3 quarts.
Follow signs
Valley Point , Hudson Rd
phone: 379-2212 379-9100
735-3604 379-2002
Driving Directions:
From Interstate 68 take the Bruceton Mills Exit. Go South on Rt. 26 approx. 5 miles to
the community of Valley Point. Make a right onto the Hudson Rd at the Valley Point Quick Stop. Go
1.4 miles make LEFT at Open House sign. Follow OPEN
HOUSE signs.
From County Route 26 south make a left onto the Hudson Rd at the
North Preston Kwik
Stop.