Ingredients:
1/2 lb Italian sausage
1 medium onions, chopped
3 cloves garlic, minced
1/3 cup pearl barley
8 cups chicken broth
1/2 cup minced parsley
1 lb chicken breasts
1 cup lentils
1 (10 ounce) cans garbanzo beans
1 (12 ounce) jars mild salsa
1 lb fresh spinach, washed well,roots and coarse leaves discarded ( Add spinach last)
Directions:
Remove sausage castings and crumble meat in a 5- to 6-quart pan over med-high heat; stir often until browned.
Remove meat from pan with slotted spoon; set aside.
Add onion, garlic, and barley to drippings.
Cook, stirring often, until onion is limp and barley toasted.
Add broth, parsley, chicken breast, and lentils.
Bring to a boil, cover, and simmer until breast is white in thickest part, about 30 minutes.
Remove breast, let cool, discard skin and bones.
Shred meat and return to pan.
Drain beans; add salsa and sausge.
Heat to simmering.
Chop spinach and stir into soup.
Servings: 6
Time preparation: 20 min.
Time total: 65 min.