Sausage and Barley Soup

Name: Sausage and Barley Soup
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 4 servings (serving size: 1 1/2 cups)
Ingredients: Cooking spray; 6 ounces turkey breakfast sausage; 2 ½ 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; ¼ cup uncooked quick-cooking barley; 1 cup coarsely chopped fresh baby spinach

4 Ratings
4 Reviews

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

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary test

prep:

5 mins

cook:

18 mins

total:

23 mins

Yield:

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

Nutrition Info

Ingredients

Cooking spray
6 ounces turkey breakfast sausage
2 ½ 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
¼ cup uncooked quick-cooking barley
1 cup coarsely chopped fresh baby spinach

Directions

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.

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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.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

Per Serving:

145 calories; calories from fat 24%; fat 4g; saturated fat 1.5g; mono fat 1.2g; poly fat 0.5g; protein 9.9g; carbohydrates 17.9g; fiber 2.6g; cholesterol 33mg; iron 1.6mg; sodium 493mg; calcium 53mg.

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maggieelms

01/05/2012

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.

LightenUp99

06/12/2011

An easy and versatile recipe. I used chicken broth instead of water; added 1/2-cup additional water; and, added two garlic cloves.

DeanieG

10/25/2010

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

03/27/2010

tons of flavor and so simple! and I even forgot the barley

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Sausage and Barley Soup

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Source

Nutrition Facts

Reviews (4)

All Reviews for Sausage and Barley Soup

Account

Sausage and Barley Soup

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Source

Nutrition Facts

Reviews (4)

All Reviews for Sausage and Barley Soup