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2 tablespoons olive oil
1 medium onion, diced
2 stalks celery, diced
1 medium sweet green pepper, diced
One 14-ounce pkg smoked turkey sausage, cut into 1/2-inch chunks
2 large sweet potatoes or yams, diced into 1/2-inch chunks
1 tablespoon pearl barley
Two 14-ounce cans diced tomatoes with garlic, oregano, basil - pureed
One 14-ounce can reduced-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1/4 teaspoon cumin
1/8 teaspoon allspice
1/8 teaspoon red pepper flakes
Pinch freshly grated nutmeg
One 15-ounce can garbanzo beans, drained, rinsed
3/4 cup lite coconut milk
In a large pot over medium-low heat, combine the olive oil, onion, celery, green pepper, and turkey sausage. Saute until vegetables are tender. Add sweet potatos, barley, pureed tomatos, chicken broth, salt, black pepper, ginger, cumin, allspice, red pepper flakes, and nutmeg. Bring to a boil over medium-high heat and reduce to low. Cover and simmer for 1 hour or until barley is tender. Stir in garbanzo beans and coconut milk; heat through. Makes 10 servings.
Per Serving: Calories 254; Protein 11 g ; Fat 7 g; Carbs 21 g; Sugar 8 g ; Sodium 431 mg