Sausage and Barley Soup

  • Serves
  • Maintenance
6 ounces/170g turkey breakfast sausage 2 1/2 cups frozen bell pepper stir-fry 2 cups water 1 (14 1/2-ounce/ 410g) can Italian-style stewed tomatoes, undrained and chopped 1/4 cup uncooked quick-cooking barley 1 cup coarsely chopped fresh baby spinach
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.   Source: Cooking Light Fresh Food Fast, Oxmoor House, April 2009.