Sausage and Barley Soup

Oxmoor House
Sausage and Barley SoupRecipe
Photo: Oxmoor House

Fresh, delicate baby spinach doesn't hold up to hours of cooking, so it is added at the last minute. Pureeing the vegetables allows you to drastically cut cooking time while maintaining all the rich flavors of the vegetables.


Prep: 5 minutes; Cook: 18 minutes

4 servings (serving size: 1 1/2 cups)


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Cooking spray
6 ounces turkey breakfast sausage
2 1/2 cups frozen bell pepper stir-fry (such as Birds Eye)
2 cups water
1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
1/4 cup uncooked quick-cooking barley
1 cup coarsely chopped fresh baby spinach


Prep: 5 Minutes
Cook: 18 Minutes

1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until browned. Remove from heat.

2. While sausage cooks, place stir-fry and 2 cups water in a blender; process until smooth. Add stir-fry puree, tomatoes, and barley to sausage in pan. Bring mixture to a boil over high heat; cover, reduce heat to low, and simmer 10 minutes. Stir in spinach; cook 1 minute or until spinach wilts.

Created date

April 2009

Nutritional Information

Calories 145
Caloriesfromfat 24 %
Fat 4 g
Satfat 1.5 g
Monofat 1.2 g
Polyfat 0.5 g
Protein 9.9 g
Carbohydrate 17.9 g
Fiber 2.6 g
Cholesterol 33 mg
Iron 1.6 mg
Sodium 493 mg
Calcium 53 mg