Menu Enter a recipe name, ingredient, keyword...

Sausage and Barley Soup


Yield: 4 servings (serving size: 1 1/2 cups)
4 points plus

Calories: 145
Calories from fat: 24%
Fat: 4g
Saturated fat: 1.5g
Monounsaturated fat: 1.2g
Polyunsaturated fat: 0.5g
Protein: 9.9g
Carbohydrate: 17.9g
Fiber: 2.6g
Cholesterol: 33mg
Iron: 1.6mg
Sodium: 493mg
Calcium: 53mg

Google Ads
Rate this recipe 0/5 (0 Votes)


  • Cooking spray $
  • 6 ounces turkey breakfast sausage $
  • 2 1/2 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 $
  • 1/4 cup uncooked quick-cooking barley
  • 1 cup coarsely chopped fresh baby spinach $



Step 1

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.
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.

You'll also love

Review this recipe

Conecuh Sausage Throw Down Sausage Balls in Cranberry Sauce