2 tbsp. butter
12 oz. sweet Italian sausage
1 1/2 c. chopped onion
2 lg. ribs of celery, cut into 1/2 inch pieces
2 lg. carrots, cut in sm. pieces
1/2 tsp. minced garlic
1 (18 oz.) can crushed tomatoes
1 (19 oz.) can red kidney beans
1/2 c. barley
6 c. water
1 tsp. Italian seasoning
1 bay leaf
12 oz. zucchini, cut into pieces
Salt and pepper

Melt butter in Dutch oven over medium heat. Add sausage; cook about 20 minutes until browned on all sides and juices run clear when pierced. Remove to cutting board. Add onions, carrots, and garlic to pan drippings, stirring to scrape up browned bits. Add remaining ingredients, except zucchini. Bring to a boil. Reduce heat; simmer, uncovered, 45 minutes until barley is tender, stirring 3 times. Slice sausage into rounds. Add to pot with zucchini. Cook 10 minutes more until zucchini is crisp tender. Makes 6 servings.