Healthy Harvest Soup

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
• 1/2 cup quinoa
• 1/2 cup pot barley
• 1/2 teaspoon salt
• 1 bunch kale, stemmed and coarsely chopped

Directions

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.