Winter Hardy Spiced Lentil-Barley Soup - cooking recipe

Ingredients
    1/2 lb Italian sausage
    1 medium onion, chopped
    3 cloves garlic, minced
    1/3 cup pearl barley
    8 cups chicken broth
    1/2 cup minced parsley
    1 lb chicken breast
    1 cup lentils
    1 (10 ounce) can garbanzo beans
    1 (12 ounce) jar mild salsa
    1 lb fresh spinach, washed well,roots and coarse leaves discarded (Add spinach last)
Preparation
    Remove sausage castings and crumble meat in a 5- to 6-quart pan over med-high heat; stir often until browned.
    Remove meat from pan with slotted spoon; set aside.
    Add onion, garlic, and barley to drippings.
    Cook, stirring often, until onion is limp and barley toasted.
    Add broth, parsley, chicken breast, and lentils.
    Bring to a boil, cover, and simmer until breast is white in thickest part, about 30 minutes.
    Remove breast, let cool, discard skin and bones.
    Shred meat and return to pan.
    Drain beans; add salsa and sausge.
    Heat to simmering.
    Chop spinach and stir into soup.

Leave a comment