I chose this recipe because I think it would be feasible in Fiji! Obviously, some modifications would likely need to be made, but overall it is a cheap and delicious meal. James and I made it a few nights ago and he LOVED it, which is saying a lot for a barley soup! Here's the recipe:
Ingredients:
8 oz. cooked andouille or smoked sausage, chopped (optional- would be yummy without too!)
1 onion, chopped
1 tbsp. snipped fresh sage (key!)
1 tbsp. vegetable oil
1 cup quick cooking barley (or regular barley and just simmer the soup forever)
1 tsp. instant chicken bouillon granules (or 4 c. chicken stock)
1 15 oz. can pumpkin
2 tbsp. maple syrup
1 tbsp. cider vinegar
1 tsp. cinnamon (not in the recipe, but i added it and it was delicious!)
How to make:
1. In 4-quart saucepan or Dutch oven cook sausage, onion, and sage in hot oil over medium heat for 3 minutes, stirring often. Add barley, 4 cups water, and bouillon granules (or the stock). Bring to boiling. Reduce heat; simmer, covered, 12 minutes, stirring occasionally.
2. Stir in pumpkin, maple syrup, and vinegar; heat through. Season to taste with salt and pepper.
Stats: 30 minutes, start to finish. Makes 4 servings @ 439 calories each. From Oct 2010 issue of Better Homes and Gardens (thanks mom!)
Hope you all enjoy! It's super yummy!
James chopping onions in his scuba mask!
