0 8oz. Italian sausage 2 tblsps olive oil(extra virgin) 4 whole green onions chopped 2 garlic cloves finely chopped 1 1/2 cups vegetable cocktail juice 3 cups beef broth or bouillon(I spelled it right?) 19 oz.can tomato's with juice(chop up tomato's)(If your a vice president you can spell it tomatoE) 1 cup uncooked elbow macaroni OR pearl barley, precook the barley) fresh or dried parsley, dash of oregeno,Thyme, and a tsp of black pepper or to taste Shred sausage into small chunks and cook in oil in a large saucepan, stirring frequently(about 5 minutes.) Stir in green onions and garlic, and cook about 2 minutes. Stir in vegetable cocktail juice, beef broth and tomato's with their juice. Bring to a boil. Stir in macaroni, if using it, and cover. Reduce heat and simmer, stirring frequently until macaroni is cooked. Just simmer soup, without macaroni for about 1/2 hour to belnd the flavours and serve with a few spoonfuls of barley that was cooked on the side. serve with Italian Calabrese bread(round loaf), and sprinkle some freshly grated Reggiano Parmesan and a little Romano.