healthy harvest soup

Ingredients

• Servings: 10
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 tablespoon chopped garlic
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 8 cups vegetable broth
• 2 acorn squash - peeled, seeded, and chopped
• 2 cups water
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1/2 cup quinoa
• 1/2 cup pot barley
• 1/2 teaspoon salt
• 1 bunch kale, stemmed and coarsely chopped

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• heat vegetable oil in a large pot over medium-high heat; saute onion in hot oil until softened and slightly golden, 5 to 10 minutes. add garlic; saute until golden and fragrant, 2 to 4 minutes more. stir sage and thyme in onion mixture and saute until fragrant, about 30 seconds.
• stir vegetable broth, squash, water, kidney beans, quinoa, barley, and salt into onion mixture; bring to a boil, reduce heat to medium-low, and simmer until barley is tender and soup flavors combine, about 35 minutes.
• stir kale into soup; simmer until kale is tender, about 10 minutes.