Toasted Barley and Pepper Soup
Nutrition per Serving
190
Calories
10g
Protein
26g
Carbs
5g
Fat
You can try other grains in this soup too like whole spelt, farro or wheatberries.
Ingredients
1 tablespoon olive oil
¾ cup quick cooking barley
2 links roasted garlic chicken sausage, diced
1 onion, diced
2 stalks celery, diced
3 small or 2 medium carrots, peeled and diced
1 red bell pepper, seeded and diced
1 orange or yellow bell pepper, seeded and diced
2 cloves garlic, minced
4 cups low sodium chicken broth
1 (14.5-ounce) can reduced sodium diced tomatoes
1 bay leaf
½ teaspoon salt (optional)
¼ teaspoon ground black pepper
Instructions
Add the oil to a soup pot over medium-high heat. Add the barley and sauté until toasted, about 2 minutes. Add the sausage and sauté 2 more minutes.
Add the onion, celery, carrots, and bell peppers, and sauté about 3 minutes or until the onions begin turn clear.
Add the garlic and sauté 1 more minute.
Stir in the chicken broth and tomatoes.
Add the bay leaf, salt (optional), and ground black pepper. Bring to a boil, then reduce to a simmer. Simmer, covered, for 15 minutes.
Remove the bay leaf and serve.
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