Description
This recipe was given to me by my mom, but I’ve also tweaked it. I can’t guarantee that it isn’t from a cookbook somewhere–mom can’t remember where it came from–but it’s an old family favorite and a great soup for a fall day. Made in a pressure cooker, it takes approximately 20 minutes for a full, hearty meal. This soup also freezes beautifully.
Ingredients
- 2 teaspoons olive oil
- 4 Italian turkey sausage links, casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- ½ cup pearl barley
- 1 cup green lentils
- 1 bone-in chicken breast half, skin removed
- ½ cup chopped fresh parsley
- 3 cups chicken stock
- 1 (15 ounce) can chickpeas (garbanzo beans), drained
- 1 (16 ounce) bag fresh spinach leaves, chopped
- 1 cup mild salsa
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 8