Martin’s Bean and Barley Soup

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.