Ingredients
10
10 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 216
- Carbohydrate: 39g
- Fat: 5g
- Fiber: 8g
- Protein: 8g
- Sugar: 5g
Related Recipes
Harvest Potato Soup
Homemade Vegetable Soup
Butternut Squash Soup with Apple
Instant Pot Vegetable Soup
Hearty Vegetable Soup
Chicken Vegetable Barley Soup
Whole30® Beef and Vegetable Soup
Spicy and Creamy Vegetable Soup
Roasted Vegetable and Kale Soup
Beaker's Vegetable Barley Soup
Carrot Soup with Potatoes and Cream
