Sausage and Barley Soup | Food | Illinois Extension | UIUC

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
• 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.
• Remove from heat. Place frozen peppers and 2 cups water in a blender; process until smooth.
• 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.
• Stir in spinach; cook for 1 minute or until spinach wilts. Serve.