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Ingredients
2 tablespoons olive oil
1 cup chopped leeks or onion
3 garlic cloves, chopped
2 teaspoons ground cumin
1 teaspoon cumin seed
1 pound ground turkey sausage
3 cups roughly chopped rotisserie chicken
2 (16-ounce) cans garbanzo beans, drained
2/3 cup barley
2 teaspoons pickled jalapeno
6 cups homemade chicken broth or canned
reduced-sodium chicken broth
4 to 8 cups chopped kale (optional)
½ cup shredded Monterey Jack or Cheddar cheese
Chopped green onions
Sour cream
Instructions
1 cup chopped leeks or onion
3 garlic cloves, chopped
2 teaspoons ground cumin
1 teaspoon cumin seed
1 pound ground turkey sausage
3 cups roughly chopped rotisserie chicken
2 (16-ounce) cans garbanzo beans, drained
2/3 cup barley
2 teaspoons pickled jalapeno
6 cups homemade chicken broth or canned
reduced-sodium chicken broth
4 to 8 cups chopped kale (optional)
½ cup shredded Monterey Jack or Cheddar cheese
Chopped green onions
Sour cream
1. Heat oil in a Dutch oven over medium heat. Add leeks and garlic; sauté 5 minutes. Add cumin, cumin seed and turkey sausage. Cook until sausage is browned. Add chopped chicken, barley, beans, jalapeño, broth and kale, if desired.. Bring to a boil and simmer about 20 minutes or until barley is cooked. Serve topped with cheese and green onions. Serves 10.
"Relish the Holiday," October 2006; "Quick Chick," Oct. 2009.
Nutritional Information
"Relish the Holiday," October 2006; "Quick Chick," Oct. 2009.
Per serving: 360 calories, 14g fat, 100mg chol., 30g prot., 30g carbs., 7g fiber, 830mg sodium.
