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How to Make Toasted Barley and Pepper Soup
You can try other grains in this soup too like whole spelt, farro or wheatberries.
15 min prep time
6servings
1 cup
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Step-By-Step 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.
Nutrition facts
6 Servings
-
Serving Size
1 cup
- Amount per serving Calories 190
-
Total Fat
5g
- Saturated Fat 1.2g
- Trans Fats 0g
- Cholesterol 25mg
- Sodium 275mg
-
Total Carbohydrate
26g
- Dietary Fiber 5g
- Total Sugars 7g
- Added Sugars 0g
- Protein 10g
- Potassium 630mg
- Phosphorous 0mg
Ingredients
small or 2 medium carrots (peeled and diced)
3
onion(s) (diced)
1
quick cooking barley
3/4 cup
olive oil
1 tbsp
roasted garlic chicken sausage (links, diced)
2
celery (diced)
2 stalks
red bell pepper (seeded and diced)
1
orange or yellow bell pepper (seeded and diced)
1
garlic (minced)
2 clove
low sodium chicken broth (low-sodium)
4 cup
tomato(es) (14.5 ounce, reduced sodium, diced)
1 can
bay leaves
1
salt (optional)
1/2 tsp
black pepper
1/4 tsp
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