Turkey Sausage Barley Soup Food

TURKEY-ESCAROLE SOUP WITH FARFALLINE

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium heat. Add the leeks, celery, carrots and parsnips and cook, stirring occasionally, 10 minutes. Add the broth and bring to a simmer. Season with salt and simmer until the vegetables are tender, about 20 minutes.
• Add the escarole and lemon zest to the pot and simmer until the escarole is tender, about 10 more minutes.
• Add the turkey and pasta and cook until the pasta is partially cooked, about 4 minutes. (The pasta will continue cooking in the hot soup.) Remove from the heat and stir in the lemon juice. Discard the lemon zest and top with the herbs.
• Insert kitchen shears into the carcass and make a few cuts to get you started. Then, use your hands to carefully pull the carcass into 4 or 5 pieces.
• Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot. Cover with cold water (about 7 quarts).
• Bring to a boil, then reduce the heat to medium low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.
• Pour through a large mesh strainer into a pot; discard the solids. Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.

TUSCAN BARLEY SOUP

Steps:

• In a 5-quart saucepan, heat the oil over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon into small pieces, until brown, about 5 minutes. Using a slotted spoon, remove the cooked sausage and reserve.
• Add the barley and cook stirring constantly until lightly toasted, about 4 minutes. Add the broth, carrots, parsnips, zucchini, fennel, leeks, chard, cheese rind if using, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring the mixture to a boil. Reduce the heat to a simmer and cook, uncovered, until the barley is tender, about 35 minutes.
• Remove the Parmesan rind and bay leaf, and discard. Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
• Ladle the soup into bowls and garnish with the cooked sausage and chopped chives.

TURKEY SAUSAGE BARLEY SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft, about 5 minutes. Add turkey sausage and garlic, breaking sausage into small pieces with a wooden spoon; cook and stir until sausage is browned, about 5 minutes. Pour chicken stock over the sausage mixture. Stir spinach into broth; bring to a simmer and season with kosher salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer for 20 minutes.
• Stir barley into the soup and continue to cook until the barley is tender, about 1 hour.

SAUSAGE BARLEY SOUP

Steps:

• In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.
• In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
• Cover, and cook 4 hours on High or 6 to 8 hours on Low.

TURKEY AND VEGETABLE BARLEY SOUP

Steps:

• In a large saucepan, heat oil over medium-high heat. Add carrots and onion; cook and stir until carrots are crisp-tender, 4-5 minutes., Stir in barley and broth; bring to a boil. Reduce heat; simmer, covered, until carrots and barley are tender, 10-15 minutes. Stir in turkey, spinach and pepper; heat through.

TURKEY SAUSAGE SOUP WITH FRESH VEGETABLES

Steps:

• In a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain and transfer to a 6-qt. slow cooker., Add tomatoes, beans, carrots, green beans, zucchini, pepper and green onions. In a large bowl, whisk stock, tomato paste and seasoned salt; pour over vegetables., Cook, covered, on low 6-8 hours or until vegetables are tender. Just before serving, stir in basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add stock if necessary.

LENTIL, BARLEY AND SAUSAGE SOUP

Steps:

• Heat vinaigrette in large saucepan on medium heat. Add chopped vegetables; cook 3 to 5 min. or until crisp-tender, stirring frequently.
• Add chicken broth, lentils and thyme; stir. Bring to boil; simmer on medium-low heat 20 min., stirring occasionally.
• Stir in barley; simmer 15 min. or until lentils and barley are tender, stirring occasionally.
• Add sausage; cook 5 min. or until sausage is heated through, stirring occasionally. Add spinach; cook and stir 2 to 3 min. or just until wilted.

SAUSAGE, BEAN & BARLEY SOUP RECIPE

Steps:

• Bring ingredients to boil in Dutch oven or small stockpot; cover.
• Simmer on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.

TURKEY SAUSAGE WITH CABBAGE AND BARLEY

Steps:

• In deep non stick frying pan, heat oil over medium high heat. Add sausage and brown on all sides, about 5 minutes. Add cabbage, onion, garlic, and caraway seeds; cook, stirring, until cabbage has wilted slightly, about 3 minutes.
• In bowl, whisk together stock, vinegar and mustard. Add to frying pan along with barley; stir. Bring to simmer; cover and cook, stirring occasionally and adding more water if too dry, for 40 minutes or until barley is tender.

TURKEY & SAUSAGE SOUP

Steps:

• Saute the sausage and onions til brown and onions soft.
• Add the rest of the ingredients and simmer for an hour.
• Serve with a good crusty bread.