...pumpkin and barley soup...
Well hello there dear readers. My apologies for just now getting back to the recipes. I have a stack here to post and I know I've said it before, but I just may post as much as I can tonight in hopes of getting to the point in the near future where I can write, "for dinner tonight.." not "a week ago..." We'll get there.
So, a week ago I made this recipe. I think it encompasses what a lot of you may be looking for- extremely healthy, but also incredibly satisfying. For those of you cooking for the men in your lives, this is a winner.
I tore the recipe out of my Mom's Better Homes and Garden and was pleasantly surprised with the results. I tweaked it just a bit as I didn't have sage, but it still turned out really great. So great in fact that Benjamin asked if we had more...and we didn't because I ate it all. mwahahaha.
Pumpkin and Sage Soup thanks to Better Homes and Garden
Ingredients You'll Need:
8 oz. cooked andouille sausage, chopped
1 onion, chopped
1 tablespoon vegetable oil
1 cup quick-cooking barley
1 tsp. vegetable better than bouillon
1 15 oz can pumpkin
2 tablespoons maple syrup
1 tablespoon cider vinegar
1. In a large pot heat oil then add sausage and onion and cook about 3 minutes, stirring often. Add barley, 4 cups water, and bouillon. Bring to a boil then reduce heat and simmer for 12 minutes, covered. Lift the lid to stir it occasionally.
2. Stir in the pumpkin, maple syrup, and vinegar. Heat through, season with salt and pepper and enjoy.
Let's also note that along with delicious this is budget friendly, and simple!