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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 229.3
  • Total Fat: 6.7 g
  • Cholesterol: 6.7 mg
  • Sodium: 1,065.8 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 7.4 g
  • Protein: 7.3 g

View full nutritional breakdown of Pumpkin, Barley, and Sage Soup calories by ingredient
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Pumpkin, Barley, and Sage Soup

Submitted by: WARPED62
Pumpkin, Barley, and Sage Soup

Introduction

This is adapted from BH&G recipe in October 2010 issue, but replacing andouille sausage with crisped, drained bacon which keeps the smokey flavor but reduces the fat by over 14 grams, while keeping the fiber over 7 grams. I also reduced the amount of barley, and replaced chicken broth granules with actual chicken stock, upping the flavor quotient, and reducing the salt a bit. This is adapted from BH&G recipe in October 2010 issue, but replacing andouille sausage with crisped, drained bacon which keeps the smokey flavor but reduces the fat by over 14 grams, while keeping the fiber over 7 grams. I also reduced the amount of barley, and replaced chicken broth granules with actual chicken stock, upping the flavor quotient, and reducing the salt a bit.
Number of Servings: 4

Ingredients

    4 slices of bacon, cooked till crisp drained well, chopped
    1 small onion, chopped
    1 Tbsp. snipped fresh sage
    1 tsp. olive or vegetable oil
    1/2 cup quick-cooking barley
    4 cups of any brand fat free low sodium chicken broth (or homemade)
    1 15-oz. can pumpkin ( 1 3/4 cups)
    2 Tbsp. maple syrup
    1 Tbsp. cider vinegar

Directions

Directions

1. In 4-quart pot or Dutch oven cook onion and sage in hot oil over medium heat 3 minutes, stirring often. Add barley & 4 cups broth. Bring to boiling. Reduce heat; simmer, covered, 12 minutes, stirring occasionally.

2. Stir in pumpkin, bacon, maple syrup, and vinegar; heat through. Season to taste with salt and pepper. Makes 4 servings.

Serves 4
4 WW's points per serving


Number of Servings: 4

Recipe submitted by SparkPeople user SOUPSEEDS.






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