Happy Harvest Soup Recipes

HEALTHY HARVEST SOUP

Healthy Harvest Soup image

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.

Provided by Cynthia Phillips

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h15m

Yield 10

Number Of Ingredients 13

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
½ cup quinoa
½ cup pot barley
½ teaspoon salt
1 bunch kale, stemmed and coarsely chopped

Steps:

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.

Nutrition Facts : Calories 216.4 calories, Carbohydrate 39 g, Fat 4.5 g, Fiber 8.3 g, Protein 7.9 g, SaturatedFat 0.5 g, Sodium 600.6 mg, Sugar 5.2 g

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