Swiss chard soup

Serves 4

2	tablespoons olive oil
1	pound kielbasa or other smoked sausage, cut into 1/4-inch dice
1	onion, chopped
2	carrots, chopped
2	cloves garlic, chopped
1	pound Swiss chard or other greens, stems removed (reserve them) and greens coarsely chopped
2	red potatoes, unpeeled and cut into 1/4-inch dice
6 to 8	cups water or chicken stock
	Salt and pepper, to taste
1/2	cup barley

1. In a large soup pot, heat 1 tablespoon of the oil over medium heat. Brown the kielbasa, stirring often, for 5 minutes. Remove it from the pot. Pour off excess fat.

2. Add the remaining 1 tablespoon oil to the pot. Cook the onion, carrots, and garlic, stirring often, for 8 minutes.

3. Coarsely chop the Swiss chard stems. Add them to the pot with the potatoes, water or stock, salt, and pepper. Bring to a boil.

4. Add the barley and cover the pot. Let the soup simmer for 1 hour.

5. Add the greens. Return the kielbasa to the pot. Re-cover and simmer for another 30 to 45 minutes or until the barley is tender. Add more salt and pepper, if you like.

Adapted from Marcia Priestley