Martin’s Bean and Barley Soup

• 1 lb dry red beans
• 2 cups hull-less whole barley
• 2 large onion
• 24 oz mushrooms (white and portabella)
• 6 plum tomatoes - cut into small pieces
• ½ head green cabbage - chopped
• 18 cloves garlic
• 2 cups mini carrots
• 12 oz cooked Chorizo sausage
• 4 branches thyme
• olive oil
• cayenne pepper
• ground black pepper
• salt

Soak dry red beans according to package instructions.

Barley: Sauté onion, mushrooms, 6 cloves of finely chopped garlic and seasoning in olive oil until onions are transparent. Boil 3 cups water. Add barley and boil for one hour, or until slightly chewy. Add mushroom and onion mix and sauté the entire mix for a few minutes. Eat some. It is really good, but leave some for the soup.

Drain and wash red beans and put them in a large pot with enough water to cover the beans and another two or three inches. Add carrots, tomatoes, sausage, the rest of the garlic, thyme, and seasoning, and simmer for 1 hour. After ½ hour, add the barley mix. Add cabbage to soup and simmer for another hour. Let sit overnight.