I just found out that I’m going on a business trip to MD/VA/DC next week for about 6 days. While I’m really excited to spend time with friends and catch up with Georgetown classmates on the weekend (not sure if I’m excited about the work part), I’ve been racking my brain trying to figure out how I’m going to finish a week’s worth of produce in addition to the random crap I have in my fridge in just 3 days. I decided the easiest thing to do was make some soup! The good thing is that soup can be frozen AND will be waiting for me when I get back from the cold east coast. This recipe is really easy to make and other ingredients can be added/substituted like potatoes, leeks, tofu…basically anything or everything but the kitchen sink. BTW, I did some rough calorie calculations and this soup recipe is about 200 calories per serving, but don’t quote me on it.
Turkey Smokies, Kale and Pearl Barley Soup - makes 4-5 entree sized portions
- 8-10 Turkey Lit’l Smokies – cut into 1 cm chunks
- 1 tbsp. olive oil
- 1 clove garlic, minced
- ½ medium onion
- ½ bunch kale – rinsed, drained and leaves removed from the ribs & rough chopped
- ½ can of diced tomatoes, drained
- 1/2 cup pearl barley, cooked
- 3 cups chicken or vegetable stock
- 2 cups water
- 1 small pinch dried red pepper flakes
- 1 bay leaf
- ½ tsp oregano
- ¼ tsp chili powder
- salt and pepper to taste
Heat olive oil over medium heat in a medium sized pot. When warm, add garlic and onions and saute together for 2 – 3 minutes. Add the chunks of Lit’l Smokies. Add the tomatoes and stir thoroughly. Add your water, stock, and red pepper flakes (if using), bay leaf, oregano, and chili peppers. Stir and allow to simmer on low for 15 minutes. Throw in kale and cooked pearl barley and allow to simmer for another 10 minutes. Fish out the bay leave and add salt and pepper to taste. Enjoy immediately…OR if you’re in my predicament, let it cool, put into containers and stick ‘em in the freezer.
