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Sausage and Barley Soup


Calories: 145, Fat: 4g, Protein: 9.9g, Carb: 17.9g, Fiber: 2.6g, Chol: 33mg, Iron: 1.6mg, Sodium: 493mg

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  • Cooking spray
  • 6 oz turkey breakfast sausage
  • 2 1/2 cups frozen bell pepper stir-fry (such as Birds Eye)
  • 2 cups water
  • 1 - 14.5oz can Italian-style stewed tomatoes, undrained and chopped
  • 1/4 cup uncooked quick-cooking barley
  • 1 cup coarsely chopped fresh baby spinach


Servings 4


Step 1

Heat large saucepan over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until browned. Remove from heat.

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 for 10 minutes. Stir in spinach; cook 1 minute or until spinach wilts.

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