Turkey Sausage, Bean And Barley Soup Recipe - Cooking Index
1 tablespoon | 15ml | Vegetable oil |
1 tablespoon | 15ml | Onion - chopped (medium) |
2 | Celery stalks - sliced | |
1 lb | 454g / 16oz | Smoked turkey sausage - cut 1/4" slices |
5 cups | 1185ml | Water |
1 | Stewed tomatoes - (14 1/2 oz) | |
1/2 cup | 118ml | Quick-cooking barley |
2 cups | 220g / 7.8oz | Carrots - sliced (medium) |
1 | Great northern beans - (15 1/2 oz) - rinsed, drained | |
1/2 teaspoon | 2.5ml | Dried basil leaves |
2 teaspoons | 10ml | Worcestershire sauce |
Heat oil in a 6-quart Dutch oven. Add onion and celery; cook and stir on medium until onion is tender, about 5 minutes. Stir in remaining ingredients. Bring to a boil. Cover; reduce heat. Simmer 15 minutes or until vegetables are tender.
This recipe yields 10 (1 1/4-cup) servings.
Source:
Lynn Thomas on the http://www.prodigy.net Food BB
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