FOOD FOR THE BODY

HEARTY SPINACH AND SAUSAGE SOUP (from http://www.pinchmysalt.com/)

Serves: 6

Points: 6

1 T. olive oil

1 medium yellow onion, chopped

3 carrots, peeled and sliced

2 stalks of celery, sliced

1 lb. red potatoes, cut into bite size pieces

5 – 6 c. chicken stock (homemade, or low-sodium broth)

1/2 c. pearl barley

1 lb. mild Italian sausage

1 large bunch of spinach, thick stems removed, roughly chopped (about 4 cups, packed)

salt, to taste

herbs or seasonings of your choice – I used some fresh thyme

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and cook, stirring occasionally, for 8-10 minutes or until onions are softened. Add potatoes, 5 cups of stock, and barley. Turn up heat, bring to a boil, then reduce heat and simmer uncovered for 30-45 minutes or until barley is tender. Meanwhile, squeeze sausage from its casings, crumble and brown it in a skillet. Drain fat and set the sausage aside. When barley is tender, add spinach and sausage to the soup and fresh herbs if you are using them. Add more stock if necessary or desired, bring soup back up to a simmer and let cook for another 15 minutes. Season to taste with salt and pepper.