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Ingredients
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1 tablespoon olive oil
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1 large onion, diced
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¾ pound bulk turkey sausage
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1 clove garlic, crushed
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1 (32 fluid ounce) container chicken stock
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6 ounces frozen chopped spinach
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2 teaspoons kosher salt
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ground black pepper to taste
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⅓ cup barley
Directions
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Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft, about 5 minutes. Add turkey sausage and garlic, breaking sausage into small pieces with a wooden spoon; cook and stir until sausage is browned, about 5 minutes. Pour chicken stock over the sausage mixture. Stir spinach into broth; bring to a simmer and season with kosher salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer for 20 minutes.
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Stir barley into the soup and continue to cook until the barley is tender, about 1 hour.
Nutrition Facts (per serving)
175 | Calories |
9g | Fat |
12g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 175 | |
% Daily Value * | |
Total Fat 9g | 11% |
Saturated Fat 2g | 11% |
Cholesterol 43mg | 14% |
Sodium 1587mg | 69% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 3g | 11% |
Total Sugars 2g | |
Protein 14g | 27% |
Vitamin C 4mg | 4% |
Calcium 56mg | 4% |
Iron 2mg | 10% |
Potassium 351mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.