From Taste of Home Healthy Cooking Dec/Jan 2012
In a dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic and cook 1 more minute. Drain.
Stir in broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
Stir in kale, return to a boil. Reduce heat, cover and simmer for 30 minutes or until vegetables are tender and kale is wilted.
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Serving Size: 1 Serving (270g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 421 | ||
Calories from Fat: 172 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.1g | 26 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 42.6mg | 13 % | |
Sodium 757mg | 26 % | |
Potassium 770.6mg | 20 % | |
Total Carbohydrate 46.1g | 14 % | |
Dietary Fiber 10.9g | 44 % | |
Sugars, other 35.2g | ||
Protein 17.9g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 421
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