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.
Sausage and Barley Soup
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
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- Calories: 145
- Calories from fat: 24%
- Fat: 4g
- Saturated fat: 1.5g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.5g
- Protein: 9.9g
- Carbohydrate: 17.9g
- Fiber: 2.6g
- Cholesterol: 33mg
- Iron: 1.6mg
- Sodium: 493mg
- Calcium: 53mg
- 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
- 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.
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