Ingredients

• 3 Tbsp Unsalted Butter divided
• 8 oz Spanish Chorizo
• 2 tsp fresh Garlic minced
• 2 1/2 cups Yellow Onion diced
• 2 1/2 cups small Potatoes cut into 1/2-inch cubes
• 1 cup diced Celery
• 1 cup Turnips cut into 1/2-inch cubes
• 3/4 cup Carrots diced
• 2 tsp Kosher Salt
• 1 tsp Black Pepper
• 1/2 tsp smoked paprika
• 1/4 tsp Crushed Red Pepper Flakes
• 8 cups Beef Broth
• 1 cup Pearl Barley
• Fresh Parsley chopped, for finishing

Instructions

1. In a large pot set over medium-high heat, melt 2 tablespoons of the butter. Add the Spanish chorizo and sauté until almost cooked through, 4-5 minutes. Add remaining butter along with the garlic, onions, potatoes, celery, turnips, carrots and all dry spices. Stir to combine and sauté until soft, stirring constantly, 2-3 minutes
2. Add the beef broth and barley, and bring the soup up to a boil. Reduce the heat to a simmer and cover the pot with a lid. Stir the soup occasionally and cook for 35-40 minutes, or until the barley is tender. Divide the soup into bowls and finish with fresh chopped parsley. Serve immediately.