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
How to Make It
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until browned. Remove from heat.
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.
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This was a great weekday dinner, so quick to make. My family was thrilled with it. I couldn't find the stir fry mix so I sauteed a red, green, and yellow pepper with an onion and garlic then blended them to make a puree. I also blended the tomatoes because my kids aren't thrilled about eating them. It made a nice smooth soup for the sausage and barley. I added pepper a little salt and some tobasco to cut down on the sweetness of the peppers. It was delicious. I also doubled the recipe and with 6 of us there is nothing left.
Very good! However, the directions regarding pureeing the peppers wasn't clear...almost like they left out a step. I defrosted the peppers and then sauteed them so they were a little roasty, then pureed them. Using a stick blender also makes this step easier.