| Fast Prep
pumpkin, barley, and andouille soup
start to finish: 35 minutes | MAKES: 4 servings (1½ cups each)
- 1 Tbsp. vegetable oil
- 8 oz. cooked andouille or smoked sausage links, halved lengthwise and sliced
- ⅓ cup chopped onion
- 1 32-oz. box reduced-sodium chicken broth
- 1 cup quick-cooking barley
- 1 Tbsp. snipped fresh sage or 1 tsp. dried sage, crushed
- 1 15-oz. can pumpkin
- 2 Tbsp. maple syrup
- 1 Tbsp. cider vinegar
- Salt and black pepper
1. In a 4-qt. pot heat oil over medium heat. Add sausage and onion; cook 3 minutes, stirring frequently. Add broth, barley, and, if using, dried sage.
2. Bring to boiling; reduce heat. Simmer, covered, 12 minutes, stirring occasionally. Stir in pumpkin, maple syrup, and vinegar. Cook until heated through, stirring occasionally.
3. Stir in fresh sage (if using). Season to taste with salt and pepper. If desired, top servings with additional fresh sage.
PER SERVING: 398 cal., 19 g fat (6 g sat. fat), 35 mg chol., 749 mg sodium, 46 g carb., 7 g fiber, 10 g sugars, 14 g pro.
