- Calories 145
- Caloriesfromfat 24%
- Fat 4g
- Satfat 1.5g
- Monofat 1.2g
- Polyfat 0.5g
- Protein 9.9g
- Carbohydrate 17.9g
- Fiber 2.6g
- Cholesterol 33mg
- Iron 1.6mg
- Sodium 493mg
- Calcium 53mg
Sausage and Barley Soup
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
How to Make It
Step 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.
Step 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.
Chef'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.
Cooking Light Fresh Food Fast
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LightenUp99's Review
An easy and versatile recipe. I used chicken broth instead of water; added 1/2-cup additional water; and, added two garlic cloves.
DeanieG's Review
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.
melissa1k1h's Review
tons of flavor and so simple! and I even forgot the barley
maggieelms's Review