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Healthy Harvest Soup
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Hearty vegan soup with whole grains, beans, and winter squash for a comforting meal.
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
  • 0.5 cup quinoa
  • 0.5 cup pot barley
  • 1 bunch kale, stemmed and coarsely chopped
Instructions:
  • In a large pot, heat vegetable oil over medium-high heat. Saute onion until softened and slightly golden, about 5-10 minutes. Add garlic and cook until golden and fragrant, about 2-4 minutes. Stir in sage and thyme and cook until fragrant, about 30 seconds.
  • Combine vegetable broth, squash, water, kidney beans, quinoa, barley, and salt with the onion mixture. Bring to a boil, then simmer over medium-low heat for about 35 minutes, or until barley is tender and flavors are well combined.
  • Add the kale to the soup and let it simmer for about 10 minutes until it becomes tender.

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