Pumpkin, Barley, and Sage Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 slices of bacon, cooked till crisp drained well, chopped 1 small onion, chopped 1 Tbsp. snipped fresh sage1 tsp. olive or vegetable oil1/2 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
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.
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.
Nutritional Info 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
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