Stick-to-Your-Ribs Sausage, Bean & Barley Soup

This is one of many wonderful recipes adapted from 'Bitchin' Camero'. As this produces an extremely thick product, I added about 7 oz of chopped tomatoes and a small can of V-8 juice to the stock - to magnificant results! Stick to your ribs and other chilly bits. 

1 tbsp. olive oil
1 small yellow onion, finely chopped
4 ribs celery, thinly sliced
4 hot Italian Sausage, casings removed
4 cups stock (I used chicken)
7 oz chopped tomatoes, + 1 small can V-8 juice
1 cup pearled barley 
2 15 oz. cans of red kidney beans (I used one each of red & white)
2 tsp. smoked paprika (I didn't have smoked, used regular)
juice of 1/2 a lime
1/4 cup Italian Parsley, roughly chopped  

Saute onions and celery in olive oil over med heat - about 5 mins. Add the sausage and brown it, using a wooden spoon to break up any large chunks. Once browned, add the stock, tomatoes, juice, barley, beans & paprika. Simmer for 20 - 30 mins, or until it begins to thicken up. Stir in the lime juice and serve. Spinkle w/ parsley.