Healthy Harvest Soup

Powerhouse whole grains and autumn vegetables simmer to perfection in this comforting, vegan-friendly soup. To make the squash easier to peel and chop, pierce and microwave for a minute or two. Any type of bean or winter squash would be delicious in this soup.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 216 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons vegetable oil
• 2 cups water
• 1 onion, chopped
• 1 teaspoon dried thyme
• 1 tablespoon chopped garlic
• 1 teaspoon dried sage
• ½ cup quinoa
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 bunch kale, stemmed and coarsely chopped
• 8 cups vegetable broth
• 2 acorn squash - peeled, seeded, and chopped
• ½ cup pot barley

Recipe Instructions

Step 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.

Step 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.

Step 3

Stir kale into soup; simmer until kale is tender, about 10 minutes.