• 3 tbsp olive oil
• 1 large sliced onion
• 1 large leek, sliced
• 2 carrots, diced
• 2 cloved of crushed garlic
• 1 tbsp chopped rosemary or thyme
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp caraway seeds
• 2 chorizo sausages, sliced on the diagonal
• 1 c pearl barley
• 6 c chicken stock
• 1 bay leaf
• 2 c thinly sliced cabbage
• 6 large silver beet leaves chopped

Heat the oil in a large saucepan and cook the onion, leeks,  carrots, herbs and salt until the vegetables are tender.  Add the spices and sausage and cook a further 2 mins.

Add the barley, stock and bay leaf .  Bring to the boil and then simmer until the barley is tender.  Add the cabbage and silver beet and simmer a further five minutes.  Serve topped with grated parmesan, and some crusty bread on the side.  Yum!