Rue and Primavera’s Recipe of the Month of October.
Its a great time of year to warm up with a cup of soup, and this comforting, guilt-free dish comes together in a flash!
6 oz Turkey breakfast sausage
2 1/2 cups Frozen bell pepper stir-fry
1 (14 1/2 oz) can Italian-style stewed tomatoes, un-drained and chopped.
1/4 cup Uncooked quick-cooking barley
1 cup Coarsely chopped fresh baby spinach
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until browned. Remove from heat.
White 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.