Popular Recipes Healthy Harvest Soup

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Healthy Harvest Soup

"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."

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

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H15M

• 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.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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