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Spinach and Sausage Soup

From Stones River Market

<p>Soup is a good way to stay warm this cold winter. Here is another recipe I found on Yummly with ingredients from the Market.</p>
Source: Yummly and Pinch My Salt ( (Entered by John Erdmann)
Serves: Serves 6

1 TBSP olive oil
1 medium yellow onion, chopped
3 carrots, peeled and sliced
2 stalks celery, sliced
1 lb red potatoes, cut into bite size pieces
5-6 cups chicken stock
1/2 cup pearl barley
1 lb Italian sausage, mild
1 large bunch spinach, thick stems removed, roughly chopped
salt, to taste
herbs or seasonings of your choice

Step by Step Instructions
  1. 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.
  2. Meanwhile, squeeze sausage from its casings, crumble and brown it in a skillet. Drain fat and set the sausage aside.
  3. 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.
  4. Season to taste with salt and pepper.