Sausage Chowder

Shopping List:

1 Pack Fuge Chorizo Verde, or Andouille, or Peruvian Sausage (uncased)

2 Tblsp Olive Oil

1 Cup Onions, sliced

1 Cup Red Pepper, sliced

1 Tblsp Crushed Garlic

1 28oz Can Whole Tomatoes

1 Tblsp Paprika

0.25 Tsp Crushed Red Pepper Flakes

4-6 Cup Chicken Stock

2 Cup Shredded White Cabbage (optional)

1 Cup Medium Diced Potatoes

0.5 Cup Barley

Directions:

In a deep Dutch oven or soup pot heat the olive oil and add the uncased sausage, cook until lightly browned. Remove and set aside, drain all but 2 Tblsp of the fat.

Add the sliced onions and peppers, cook until soft. Add grushed garlic and cook another 3-5 minutes until the garlic becomes fragrant. 

Add remaining ingredients including sausage and bring to a simmer. Simmer gently for 1 hour or until barley is tender. 

Finish with chopped parsley and enjoy!