A True Pioneer in Beef and Turkey Products

Prep time 15 minutes, ready in 1 hour and 45 minutes


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3/4 pound bulk turkey sausage
  • 1 clove garlic, crushed
  • 1 (32 fluid ounce) container chicken stock
  • 6 ounces frozen chopped spinach
  • 2 teaspoons kosher salt
  • ground black pepper to taste
  • 1/3 cup barley


  1. Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft, about 5 minutes. Add turkey sausage and garlic, breaking sausage into small pieces with a wooden spoon; cook and stir until sausage is browned, about 5 minutes. Pour chicken stock over the sausage mixture. Stir spinach into broth; bring to a simmer and season with kosher salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer for 20 minutes.
  2. Stir barley into the soup and continue to cook until the barley is tender, about 1 hour.

Source of recipe and photo: Allrecipes.com. Recipe by Juli Carvi.