Barley and Italian Sausage Soup

½ pound bulk Italian Sausage
2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped mushrooms
1 cup shelled edamame
2 cups carrots cut into ½ -inch pieces
½ teaspoon dried rosemary seasoning rub
4 cups beef broth
2 cups water
4 cups torn kale
1 cup instant barley

1. Brown Italian sausage in a stock pot; remove cooked sausage and reserve for later.
2. Add vegetable oil to stock pot and sauté, onion, celery and mushrooms.
3. Add reserved cooked Italian sausage, edamame, carrots and rosemary seasoning.
4. Add broth and water; bring to a boil and simmer until carrots are tender.
5. Add kale and barley; cook an additional 5 minutes.

Makes 8 cups.

Nutritional Information per serving: one serving (321g)

Calories 210; Total Fat 13 g (3g sat fat); Cholesterol 23mg; Sodium 643mg;  Carbohydrate 15g; Protein 11g; Fiber 4g

See the recipe in action: Kansas Soybean Commission: Barley and Italian Sausage Soup 1-23-23 (wibw.com)