PUMPKIN, BARLEY AND SAGE SOUP

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PUMPKIN, BARLEY AND SAGE SOUP image

Yield Serves 4

Number Of Ingredients 9

8 oz. cooked andouille sausage links, chopped
1 small onion, chopped
1 T. snipped fresh sage
1 T. vegetable oil
1 c. quick cooking barley
1 tsp. instant chicken bouillon granules
1 15 oz. can pumpkin
2 T. maple syrup
1 T. cider vinegar

Steps:

  • In 4 qt. saucepan or Dutch oven, cook sausage, onion, and sage in hot oil over medium heat. Add barley, 4 c. water and bouillon granules. Bring to boiling. Reduce heat; simmer, covered, 12 minutes, stirring occasionally. Stir pumpkin, maple syrup, and vinegar; heat through. Season to taste with salt and pepper. Top with green apple slices and additional fresh sage.

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