Winter Hardy Spiced Lentil-Barley Soup

• 1/2 lb Italian sausage
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/3 cup pearl barley
• 8 cups chicken broth
• 1/2 cup minced parsley
• 1 lb chicken breast
• 1 cup lentils
• 1 (10 ounce) can garbanzo beans
• 1 (12 ounce) jar mild salsa
• 1 lb fresh spinach, washed well,roots and coarse leaves discarded (Add spinach last)

1. Remove sausage castings and crumble meat in a 5- to 6-quart pan over med-high heat; stir often until browned.
2. Remove meat from pan with slotted spoon; set aside.
3. Add onion, garlic, and barley to drippings.
4. Cook, stirring often, until onion is limp and barley toasted.
5. Add broth, parsley, chicken breast, and lentils.
6. Bring to a boil, cover, and simmer until breast is white in thickest part, about 30 minutes.
7. Remove breast, let cool, discard skin and bones.
8. Shred meat and return to pan.
9. Drain beans; add salsa and sausge.
10. Heat to simmering.
11. Chop spinach and stir into soup.

italian sausage, onion, garlic, pearl barley, chicken broth, parsley, chicken breast, lentils, garbanzo beans, salsa, fresh spinach

Taken from www.food.com/recipe/winter-hardy-spiced-lentil-barley-soup-11274 (may not work)