Healthy Harvest Soup
Description
Delicious whole grains combine with beans and winter squash to create this recipe for a comforting, vegan-friendly soup.
Ingredients
•
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
Directions
1
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.
2
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.
3
Stir kale into soup; simmer until kale is tender, about 10 minutes.