Soup with sausages, kale and barley – after trying it, it will definitely be on your menu in the fall and winter! Bonus: It has a lot of protein and fiber.
Why do we love this food combination? Street is a real superfood with vitamins A, C and K, along with minerals like manganese, copper and calcium. Tomatoes and dried sausages (e.g., cherries or Carniolan sausages) give this soup an unbearable aroma.
Try and … Teriyaki simple chicken (ready in 20 minutes)
Recipe: soup with sausages, kale and barley
Active time: 25 minutes
Total time: 45 minutes
3 tablespoons olive oil
300 g dry sausage (cherry or similar, you can choose spicy if you want)
A large onion, finely chopped
3 carrots, chopped
2 celery sticks, chopped
1-2 large potatoes cut into small cubes
3 cloves of garlic, finely chopped
1 can (400 g) tomato peel
6 cups (240 ml) chicken broth
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parmesan skin patch (parmigiano reggiano)
¾ barley cups
6 cups chopped street
2/3 cup finely grated parmesan cheese
1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Saute sausage cut into rings until brown and have a nice crust, 3 to 4 minutes. Take the sausage to another bowl.
2. Add the remaining 2 tablespoons of oil to the sherpara. Saute onion, carrot and celery over medium heat, stirring occasionally, until vegetables are tender, about 6 minutes. Add the garlic, then fry until it smells, about 1 minute. Add tomato peel and broth, then chopped potatoes, rosemary sprigs and parmesan if you use crust. Leave covered over low heat until boiling, about 10 minutes.
3. Add the barley and cook, stirring occasionally, until the cereal is “al dente,” about 8 minutes. Try to make the potatoes soft. If so, add kale and return the sausage to the sherpa and cook, stirring constantly, until the kale is completely soft, about 1 minute. The shelters are on fire. Remove and discard the rosemary twigs and cheese crust. Divide the soup into six bowls. Add the same amount of crushed parmesan to each and serve warm.
You can prepare a larger amount of soup, and then freeze a portion. Freeze barley and no kale. When you heat the soup, then boil it, add the barley, and when it softens, when it is finished cooking, add it to the street and cook for another minute.
365 calories, 15 g fat (2 g saturated), 40 mg cholesterol, 7 g fiber, 22 g protein, 34 g carbohydrates, 7 g sugar (0 g added sugar), 698 mg sodium, 3 mg iron, 220 mg calcium
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