email this pageIngredients
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 chopped cooked chicken
2/3 cup barley
2 (16-ounce) cans garbanzo beans
2 teaspoons pickled jalapeno
6 cups lower 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 chopped cooked chicken
2/3 cup barley
2 (16-ounce) cans garbanzo beans
2 teaspoons pickled jalapeno
6 cups lower 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
Nutritional Information
"Relish the Holiday," October 2006
Per serving: 360 calories, 14g fat, 30g prot., 30g carbs., 7g fiber, 830mg sodium.
