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Pumpkin, Barley, and Sage Soup

Makes: 4 servings
Start to Finish 30 mins
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 (g) 28,
  • Cobalamin (Vit. B12) (g) 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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