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Zesty Italian Soup |
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Serves: 8 Print this Recipe2 tablespoons olive oil, divided 1/2 pound Italian sausage, casing removed, crumbled 3/4 cup onions, diced 3 cloves garlic, minced 1/2 cup pearl barley * 12 cups chicken broth 1 cup lentils 1 uncooked boneless skinless chicken breast half, split with bone 1/2 cup chopped parsley 1 (15-ounce) can garbanzo beans, with juice 1/2-1 pound fresh or frozen spinach 1 cup mild-medium salsa Heat 1 tablespoon olive oil in cooker. Cook sausage, drain, and set aside. Add remaining tablespoon olive oil to pressure cooker and sauté onion and garlic. Do not brown. Add barley, stir, and cook for one minute. Stir in browned sausage, lentils, uncooked chicken breast, and parsley. Add enough chicken stock to cover ingredients in cooker. Lock lid and bring to full pressure. Adjust heat, maintaining pressure, and cook for 9 minutes. Remove from heat and quick-release pressure. Open cooker. Remove chicken, shred meat and return to cooker, discarding skin and bones. Add remaining chicken broth, garbanzo beans, spinach and salsa to soup mixture and heat thoroughly. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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