Pumpkin, Barley, and Sage Soup

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35 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Start to Finish: 30 mins
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Pumpkin, Barley, and Sage Soup
Ingredients
8
ounces cooked andouille or smoked sausage links, chopped
1
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)
    Per serving:
  • 439 kcal cal.,
  • 21 g fat
  • (6 g sat. fat,
  • 4 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 35 mg chol.,
  • 832 mg sodium,
  • 51 g carb.,
  • 11 g fiber,
  • 11 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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