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DIRECTIONS 1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until browned. Remove from heat. 2. While sausage cooks, place stir-fry and 2 cups water in a blender; process until smooth. 3. Add stir-fry puree, tomatoes, and barley to sausage in pan. Bring mixture to a boil over high heat; cover, reduce heat to low, and simmer 10 minutes. Stir in spinach; cook 1 minute or until spinach wilts. It’s a great time of year to warm up with a cup of soup, and this comforting, guilt-free dish comes together in a flash. S AU S AG E A N D B A R L E Y SOU P Recipe courtesy of CookingLight.com.
SUDOKU
INGREDIENTS
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Cooking spray
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6 ounces turkey breakfast sausage
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2½ cups frozen bell pepper stir-fry
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2 cups water
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1 (14½-ounce) can Italian-style stewed tomatoes, undrained and chopped ¼ cup uncooked quick-cooking barley 1 cup coarsely chopped fresh baby spinach
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