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Sausage and Barley Soup

Photo: Oxmoor House
Prep time 5 mins
Cook time 18 mins
Yield

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

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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