Healthy Harvest Soup
Warm, comforting, and packed with nutrient-rich ingredients, this delightful soup blends earthy flavors for a satisfying bowl that nourishes both body and soul.
Ingredients
For the soup base
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 tablespoon chopped garlic
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 8 cups vegetable broth
- 2 medium acorn squash, peeled, seeded, and chopped
- 2 cups water
- 1 15-ounce can kidney beans, rinsed and drained
- 0.5 cup quinoa
- 0.5 cup pot barley
- 0.5 teaspoon salt
- 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 it until it softens and becomes golden, about 5 to 10 minutes.
- Incorporate the chopped garlic into the pot and keep sautéing for an additional 2 to 4 minutes.
- Stir in the dried sage and thyme, sautéing for just 30 seconds to release their flavors.
Cooking
- Pour in the vegetable broth and add the chopped acorn squash, water, kidney beans, quinoa, pot barley, and salt.
- Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 35 minutes.
- After the initial cooking time, stir in the chopped kale and let the soup simmer for another 10 minutes.
- Ladle the soup into bowls and garnish with fresh herbs if desired.
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Notes
This soup can be customized with different vegetables, grains, or spices. For added flavor, consider a splash of lemon juice before serving.