quick

pumpkin, barley, and andouille soup

►►►make ahead up to 2 months

Prep: 30 minutes Freeze: up to 2 months Thaw: 1 to 2 days Heat: 25 minutes Makes: 4 servings

  • 1 tablespoon vegetable oil
  • 8 ounces cooked andouille or smoked sausage links, chopped
  • ⅓ cup chopped onion (1 small)
  • 4 cups water
  • 1 cup quick-cooking barley
  • 1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
  • 1 teaspoon instant chicken bouillon granules
  • 1 15-ounce can pumpkin
  • 2 tablespoons maple syrup
  • 1 tablespoon cider vinegar
  •   Salt
  •   Black pepper
  •   Fresh sage leaves (optional)

1. In a 4-quart Dutch oven heat oil over medium heat. Add sausage and onion; cook for 3 minutes, stirring frequently. Add the water, barley, dried sage (if using), and bouillon granules.

2. Bring to boiling; reduce heat. Simmer, covered, for 12 minutes, stirring occasionally. Stir in pumpkin, maple syrup, and vinegar. (To serve today, cook until heated through as directed in Step 4, and continue through Step 5.)

3. Cool soup slightly and transfer to freezer containers. Cover and freeze for up to 2 months.

4. To serve, thaw soup in the refrigerator for 1 to 2 days. Transfer thawed or chilled soup to a 4-quart Dutch oven. Cook over medium heat about 25 minutes or until heated through, stirring occasionally.

5. If using, stir in snipped fresh sage. Season to taste with salt and pepper. If desired, sprinkle each serving with fresh sage leaves.

Per serving: 439 cal., 21 g fat (6 g sat. fat), 35 mg chol., 832 mg sodium, 51 g carb., 11 g fiber, 14 g pro.

Tip

To refrigerate rather than freeze soup, follow directions through Step 2. Cool soup slightly then transfer to an airtight container. Cover and refrigerate up to 3 days. To serve, follow directions in Steps 4 and 5.