Thanksgiving

Pumpkin, Barley, and Sage Soup is for Dinner.

Pumpkin, Barley, and Sage Soup takes 15 minutes to prepare.

Pumpkin, Barley, and Sage Soup takes 30 minutes to cook.

Pumpkin, Barley, and Sage Soup makes 4 servings.

The ingredients for Pumpkin, Barley, and Sage Soup are:

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

Here is how you make Pumpkin, Barley, and Sage Soup:

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: 4Recipe submitted by SparkPeople user TABU077.

The nutritional information for Pumpkin, Barley, and Sage Soup is:

• 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