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Pumpkin, Barley, and Sage Soup
Ingredients
- 8 ounces cooked andouille or smoked sausage links, chopped
- 1 small onion, chopped
- 1 tablespoon snipped fresh sage
- 1 tablespoon vegetable oil
- 1 cup quick-cooking barley
- 4 cups water
- 1 teaspoon instant chicken bouillon granules
- 1 15 ounce can pumpkin
- 2 tablespoons maple syrup
- 1 tablespoon cider vinegar
- Salt and ground black pepper
Directions
1. In 4-quart pot or Dutch oven cook sausage, onion, and sage in hot oil over medium heat for 3 minutes, stirring often. Add barley, the water, and bouillon granules. Bring to boiling. Reduce heat; simmer, covered, for 12 minutes, stirring occasionally.
2. Stir in pumpkin, maple syrup, and vinegar; heat through. Season to taste with salt and pepper.
Nutrition Facts
(Pumpkin, Barley, and Sage Soup)
- Servings Per Recipe 4,
- cal. (kcal) 439,
- Fat, total (g) 21,
- chol. (mg) 35,
- sat. fat (g) 6,
- carb. (g) 51,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 4,
- Trans fatty acid (g) 0,
- fiber (g) 11,
- sugar (g) 11,
- pro. (g) 14,
- vit. A (IU) 162,
- vit. C (mg) 7,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 832,
- Potassium (mg) 758,
- calcium (mg) 71,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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