Pumpkin, Barley, and Sage Soup
As fall weather sets in turn to this cozy fall soup recipe. Pumpkin and sage lend flavors of the season to the easy soup recipe while barley adds a hearty quality.
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Pumpkin, Barley, and Sage Soup
Directions
- 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.
- 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 ,
- 21 g fat
- (6 g sat. fat ,
- 4 g polyunsaturated fat ,
- 9 g monounsaturated fat ),
- 35 mg chol. ,
- 832 mg sodium ,
- 51 g carb. ,
- 11 g fiber ,
- 11 g sugar ,
- 14 g pro.
Reviews (1)
Josephine Sarchiapone Ziegler
1150 Days Ago
Looks yummy, can't wait to try it.