Healthy Harvest Soup

Published on March 9, 2020

Total Time:

1 hrs 15 mins

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• 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

• ½ cup quinoa

• ½ cup pot barley

• ½ teaspoon salt

• 1 bunch kale, stemmed and coarsely chopped

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.

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Nutrition Facts (per serving)

216Calories5g Fat39g Carbs8g Protein

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Nutrition FactsServings Per Recipe10Calories216% Daily Value *Total Fat5g6%Saturated Fat1g3%Sodium601mg26%Total Carbohydrate39g14%Dietary Fiber8g30%Total Sugars5gProtein8gVitamin C66mg330%Calcium139mg11%Iron3mg18%Potassium659mg14%

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