Barley Sausage Soup

1 pounds Sausage Shoppe Barley Sausage
4 teaspoon vegetable oil
cup finely chopped onion
2 Tablespoons minced garlic
teaspoon dried thyme leaves, crushed
Two 14 ounce cans ready-to-serve beef broth
2 cups water
8 ounces baby carrots (about 1 cups)
8 ounces button mushrooms, cut into quarters (about 3 cups)
1 cup diced red bell pepper
Salt and Pepper
1 cup frozen peas

Heat oil in 4-quart stockpot over medium heat until hot. Add onion, garlic and thyme; cook and stir 3 to 5 minutes or until onion is tender. Add broth, water, carrots, mushrooms and bell pepper; bring to boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Remove casing from barley sausage. Crumble and add to broth. Stir. Add frozen peas; cook, uncovered 2 minutes or until tender. Add salt and pepper to taste.