Healthy Harvest Soup
A nutritious and comforting soup filled with vibrant vegetables, protein-rich beans, and wholesome grains, perfect for warming up during colder months.
Ingredients
Soup Base
- 2 tablespoons vegetable oil For sautéing
- 1 cup onion, chopped
- 1 tablespoon chopped garlic
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 8 cups vegetable broth Low sodium preferred
- 2 units acorn squash, peeled, seeded, and chopped
- 2 cups water
- 1 15-ounce can kidney beans, rinsed and drained Can substitute with other beans
- 0.5 cup quinoa Rinsed
- 0.5 cup pot barley Alternatively, use another grain
- 0.5 teaspoon salt Can adjust to taste
- 1 bunch kale, stemmed and coarsely chopped
Instructions
Preparation
- Heat the vegetable oil in a large pot over medium-high heat.
- Add the chopped onion and sauté until softened and slightly golden, about 5 to 10 minutes.
- Add the chopped garlic and sauté for an additional 2 to 4 minutes until golden and fragrant.
- Mix in the dried sage and thyme, sauté for about 30 seconds.
Cooking
- Stir in the vegetable broth, chopped acorn squash, water, kidney beans, quinoa, pot barley, and salt.
- Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for approximately 35 minutes.
- After 35 minutes, add the chopped kale to the pot and let it simmer for an additional 10 minutes.
- Serve hot and enjoy every hearty spoonful.
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Notes
Store leftovers in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months. Thaw and reheat on the stovetop over low heat.