Post by carnation037 on Nov 11, 2002 22:58:37 GMT -6
Spiced Lentil Barley Soup
1/2 lb. sausage
1 med. onion, chopped
3 cloves garlic, minced
1/3 c. pearl barley
8 c. chicken broth
1/2 c. minced parsley
1 lb. chicken breasts, chopped
1c. cup lentils (yellow split peas)
1 10oz. can garbanzo beans
1 12oz. jar mild salsa
1 lb. fresh spinach, washed well, roots and
coarse leaves discarded, this gets added last
Remove sausage casings and crumble meat in 6 quart pan over med-hi heat; stir often until browned.
Remove meat from pan with slotted spoon and set aside.
Add onion, garlic, and barley to drippings.
Cook, stirring often, until onion is limp and barley tasted.
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 sausage.
Heat to simmering.
Chop spinach and stir into soup.
Makes 6 servings.
1/2 lb. sausage
1 med. onion, chopped
3 cloves garlic, minced
1/3 c. pearl barley
8 c. chicken broth
1/2 c. minced parsley
1 lb. chicken breasts, chopped
1c. cup lentils (yellow split peas)
1 10oz. can garbanzo beans
1 12oz. jar mild salsa
1 lb. fresh spinach, washed well, roots and
coarse leaves discarded, this gets added last
Remove sausage casings and crumble meat in 6 quart pan over med-hi heat; stir often until browned.
Remove meat from pan with slotted spoon and set aside.
Add onion, garlic, and barley to drippings.
Cook, stirring often, until onion is limp and barley tasted.
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 sausage.
Heat to simmering.
Chop spinach and stir into soup.
Makes 6 servings.