Courtesy of Cherie Alver of the CAL FIRE Resource
Management office of CZU, San Mateo/Santa Cruz Unit.

2 (12-oz.) packages chicken apple sausage,
sliced 1-inch thick
1 medium onion, chopped
1 tbsp. olive oil
2 cups sliced carrots
2 tsp. crushed fennel seeds
2 cloves garlic, minced
6 cups reduced-sodium
chicken broth
2 (15 oz.) cans white beans, rinsed and drained
3/4 cup barley
1/2 cup roasted bell peppers, chopped
2 tbsp. soy sauce
1 tbsp. chopped fresh oregano or
1 tsp. dried oregano leaves
Salt and pepper to taste
Sliced fresh basil (optional)

"We take turns making soup at the San Mateo/Santa Cruz unit on Tuesdays - we call it Souper Tuesdays." - Cherie Alver

Prep time: 20 minutes, Cook time: 4½ to 5 hours Brown sausage slices and onion in oil in a large saucepan over medium heat for about 10 minutes or until sausage is browned and onion is soft. Add carrots, fennel seeds and garlic; sauté for an additional 5 minutes. Combine sausage mixture and remaining ingredients except basil in a slow cooker and cook on LOW for 4 to 5 hours. Garnish with basil before serving, if you like. Makes 6 to 8 servings.

 

Nutrition per serving (383 g, based on 7): 310 calories, 19 g protein, 18 g total fat (4.5 g sat., 0 g trans), 22 g carbohydrate, 5 g fiber, 2 g sugar, 85 mg cholesterol, 1610 mg sodium, 7 points

2 (12-oz.) packages chicken apple sausage, 1 medium onion, 1 tbsp. olive oil, 2 cups sliced carrots, 2 tsp. crushed fennel seeds, 2 cloves garlic, 6 cups reduced- sodium chicken broth, 2 (15 oz.) cans white beans, 3/4 cup barley, 1/2 cup roasted bell peppers, 2 tbsp. soy sauce, 1 tbsp. chopped fresh oregano, 1 tsp. dried oregano leaves, Salt and pepper, Sliced fresh basil