Tuscan Barley Soup with Turkey Sausage
Delicious and healthy Tuscan Barley Soup - full of vegetables and low-fat turkey sausages, it's very easy to make and ready within 60 minutes.
Servings: 4 people
Calories: 547kcal
Ingredients
- 10 cups chicken stock or broth
- 2 tbsp olive oil
- 2 celery stalks diced
- 2 carrots diced
- 1 medium onion diced
- 1 large tomato diced
- 1 cup cabbage thinly sliced
- 1 cup green beans cut into 1-inch long pieces
- 1/2 cup baby spinach leaves or chopped kale
- 1 cup turkey sausages cooked and sliced
- 1 cup pearl barley white rice for the paleo/gluten-free option
- 1 tbsp dried Italian spice mix or dried basil/oregano
- 1 bay leaf
- 2 tbsp fresh parsley chopped (for topping)
Instructions
- Heat 2 tbsp olive in a large pot.
- Slice turkey sausages and roast the slices on both sides over medium heat, until thoroughly cooked. About 8-10 minutes. You can remove the skin, although this is completely optional. Set aside.
- In the same pot, roast barley (or white rice) for 4-5 minutes over medium heat, constantly stirring
- Add onion, celery, cabbage, carrots and allow to sweat for 5 minutes, constantly stirring
- Add the rest of the ingredients and bring to a boil.
- Reduce heat and simmer, covered, for 30 minutes or until barley (or white rice) is tender.
- Serve with fresh chopped parsley on top.
Notes
- You can use vegetable stock in place of chicken stock
- For the sausage you can use: spicy turkey sausage links or italian sausage.
- Add white bean or cannellini beans if desired.
Nutrition
Serving: 4people | Calories: 547kcal | Carbohydrates: 71g | Protein: 27g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 1078mg | Fiber: 11g | Sugar: 15g