Pumpkin, Barley, and Sage Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

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


Introduction

This could be made even lighter with a smoked turkey sausage! It's a tasty fall-inspired soup that I've modified from Better Homes & Gardens Magazine. This could be made even lighter with a smoked turkey sausage! It's a tasty fall-inspired soup that I've modified from Better Homes & Gardens Magazine.
Number of Servings: 4

Ingredients

    14 oz. Hillshire Farms Chicken Smoked Sausage, chopped
    1 Small Onion, chopped
    1 Tbsp. snipped fresh Sage
    1 pkg. sliced Baby Portabella Mushrooms (8 oz.)
    1 Tbsp. Canola Oil
    1 Cup Quaker Quick Cooking Barley
    4 cups Water
    1 tsp. instant Chicken Bouillon Granules (Wylers)
    1 15 oz. can Libby's Pumpkin
    2 Tbsp. Log Cabin Lite "Maple" Syrup
    1 Tbsp. Heinz Apple Cider Vinegar

Directions

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.