Vegan sausage and vegetable barley soup

A perfect Fall soup with lots of healthy attributes!

You will need:

1 small red onion, chopped

4 medium tomatoes, chopped

2 carrots, diced

coconut oil

6 cups vegetable broth

1 large parsnip, diced

1 cup dried barley

6-8 Brussel sprouts, peeled and quartered

1/2 chopped Italian flat-leaf parsley

2  “ToFurky” Italian Sausages, quartered lengthwise and diced

1/2 cup celery, diced

sea salt/ground pepper

1.  In a large wok or pot, cook the chopped onion, carrot, and tomato in the coconut oil until they are just starting to turn soft.  Then add the broth and the diced parsnip and simmer for about 5-10 minutes.

2.  Add the barley and allow it to cook thoroughly until soft.  About 5 minutes after you add the barley, add the quartered Brussel sprouts and diced ToFurky.

3.  When the barley is ready, turn off the heat and add the celery and chopped herbs.  Season, and serve!

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