- 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
- 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.
06/04/2019
recipepes.com
healthy harvest soup, recipe
PT15M
PT1H
5
455 calories
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