About this recipe:This recipe was given to me by my mum, but I've tweaked it a bit. It's an old family favourite and a great soup for an autumn day. Made in a pressure cooker, it takes only 20 minutes for a full, hearty meal. This soup also freezes beautifully.
2 teaspoons olive oil, divided
2 Italian sausages, casings removed
1 medium onion, diced
3 cloves garlic, minced
100g (4 oz) pearl barley
200g (7 oz) green lentils
1 chicken breast - bone-in, skin removed
handful chopped fresh parsley
750ml (1 1/4 pints) chicken stock
1 (400g) tin chickpeas, drained
1 (500g) bag fresh spinach, chopped
225g (8 oz) shop-bought salsa, such as Discovery
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:25min › Ready in:50min
Heat 1 teaspoon olive oil in a pressure cooker over medium heat. Add sausage meat, and cook until browned, breaking it into crumbles. Remove sausage to a plate and drain any dripping.
Add remaining teaspoon of olive oil to pressure cooker; cook onion and garlic until onion is transparent. Add barley and stir 1 minute. Return sausage to pressure cooker. Add lentils, chicken, parsley and stock to cooker, adding enough stock to completely cover chicken.
Close cover securely; place pressure regulator on vent pipe. Bring pressure cooker to full pressure over high heat (this may take 15 minutes). Reduce heat to medium high; cook for 9 minutes. Pressure regulator should maintain a slow steady rocking motion; adjust heat if necessary.
Remove pressure cooker from heat; use quick-release method following manufacturer's instructions or allow pressure to drop on its own. Open cooker and remove chicken; shred meat and return to soup. Add chickpeas, spinach and salsa; stir to blend and heat through before serving.