Sausage and Barley Soup

Ingredients

  • 1 (6 oz.) package turkey breakfast sausage  

  • 2 ½ cups frozen bell peppers 

  • 2 cups water  

  • 1 (14.5 oz.) can talian-styled stewed tomatoes

  • ¼ cup uncooked, quick-cooking barley  

  • 1 cup coarsely chopped fresh, rinsed, baby spinach  

Directions

  1. Wash hands with soap and water. Heat a large saucepan over medium-high heat. Add sausage and cook 3 minutes or until internal temperature reaches 160° F on a food thermometer. 

  1. Remove from heat. Place frozen peppers and 2 cups water in a blender; process until smooth. 

  1. Add pepper puree, tomatoes, and barley to the sausage in the pan. Bring mixture to a boil. Reduce heat and cover. Simmer for 10 minutes. 

  1. Stir in spinach; cook for 1 minute or until spinach wilts. Serve. 

Store in an airtight container and refrigerate for up to four days. Freeze for up to three months for best quality. 

Barley soup
Total Time
30 min
Prep Time
10 min
Servings
6
Nutrition Facts

per one-cup serving: 
Calories: 130 

Fat: 5 g

Saturated fat: 1 g

Sodium: 340 mg

Carbohydrates: 14 g

Added sugar: 0 g 

Fiber: 3 g

Protein: 6 g