Pumpkin, Barley, and Sage Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
14 oz. Hillshire Farms Chicken Smoked Sausage, chopped1 Small Onion, chopped1 Tbsp. snipped fresh Sage1 pkg. sliced Baby Portabella Mushrooms (8 oz.)1 Tbsp. Canola Oil1 Cup Quaker Quick Cooking Barley4 cups Water1 tsp. instant Chicken Bouillon Granules (Wylers)1 15 oz. can Libby's Pumpkin2 Tbsp. Log Cabin Lite "Maple" Syrup1 Tbsp. Heinz Apple Cider Vinegar
1. In a 4-qt saucepan or Dutch oven cook sausage, onion, mushrooms and sage in hot oil over med. heat 3 minutes, stirring often. Add barley, 4 cups water, and bouillon granules. Bring to boil, reduce to simmer, covered for 15 minutes, stirring occasionally.
2. Stir in pumpkin, maple syrup, and vinegar; heat through. Season to taste with salt and pepper.
3. Divide into 4 equal servings (about 2 cups each). Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user TABU077.
2. Stir in pumpkin, maple syrup, and vinegar; heat through. Season to taste with salt and pepper.
3. Divide into 4 equal servings (about 2 cups each). Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user TABU077.
Nutritional Info Amount Per Serving
- Calories: 330.1
- Total Fat: 13.1 g
- Cholesterol: 61.3 mg
- Sodium: 978.2 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 9.5 g
- Protein: 19.5 g
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