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Pumpkin, Barley, And Sage Soup

Ingredients

• 1 tablespoon vegetable oil
• 8 ounces cooked andouille or smoked sausage links, chopped
• 1/3 cup chopped onion (1 small)
• 1 tablespoon snipped sage
• 4 cups water
• 1 cup quick-cooking barley
• 1 teaspoon instant chicken bouillon granules
• 1 15-ounce can pumpkin
• 2 tablespoons maple syrup
• 1 tablespoon cider vinegar
• Salt
• Ground black pepper

Directions

1. In a Dutch oven heat oil over medium heat.
2. Add sausage, onion, and sage and cook for 3 minutes, stirring often.
3. Add the water, barley, and bouillon granules and simmer, covered, for 12 minutes, stirring occasionally.
4. Stir in pumpkin, maple syrup, and vinegar.
5. Heat through.
6. Season to taste with salt and pepper.

Attribution