Pumpkin & Barley Soup

This was such a refreshing, fall soup. I really liked the pumpkin in it and I LOVED the barley. Barley is my new favorite ingredient to add to my fall soups; it’s delicious and hearty without being heavy.

Pumpkin & Barley Soup

Ingredients:

8 ounces cooked andouille or smoked sausage links, chopped

1 small onion, chopped

1 T snipped fresh sage

1 T vegetable oil

1 C quick-cooking barley

1 t instant chicken bouillon granules

1 15 ounce can pumpkin

1 15 ounce can white beans, rinsed & drained

2 T maple syrup

1 T cider vinegar

Directions:

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

Stir in pumpkin, maple syrup, white beans, and vinegar; heat through. Season to taste with salt and pepper.

Makes 4 servings

Source: adapted from Better Homes and Gardens

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog