Healthy Harvest Soup
Ingredients1 h 15 m servings 216 cals
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 216 calories; 4.5 g fat; 39 g carbohydrates; 7.9 g protein; 0 mg cholesterol; 601 mg sodium. Full nutrition
ReviewsRead all reviews 7
I have some extra acorn squash laying around so I decided to try your soup. Very, very delicious. I like this type of a fall/winter harvest type of soup. Thankfully, it is very forgiving as I ne...
Tasty, Healthy but a lot of work! Acorn Squash is a son of gun trying to peel and chop! I recommend prepping the squash the night before. Either way good recipe thanks :-)
Really nice soup. I used black beans and added mushrooms, a bay leaf, and a chopped jalapeño. Topped with cheese and parsley. I’ll definitely make it again
Made a couple of substitutions based on what I had on hand, delicata squash, basmati rice. Soup was delicious! We had a lot of leftovers. We shared it with a couple from our church and they l...
I substituted spinach for kale. we loved it but won't use kidney beans again they are too much, will try a smaller bean maybe.