Healthy Harvest Soup

Powerhouse collect 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.

The ingredient of Healthy Harvest Soup

1. 2 tablespoons vegetable oil
2. 1 onion, chopped
3. 1 tablespoon chopped garlic
4. 1 teaspoon dried sage
5. 1 teaspoon dried thyme
6. 8 cups vegetable broth
7. 2 acorn squash - peeled, seeded, and chopped
8. 2 cups water
9. 1 (15 ounce) can kidney beans, rinsed and drained
10. u00bd cup quinoa
11. u00bd cup pot barley
12. u00bd teaspoon salt
13. 1 bunch kale, stemmed and harshly roughly chopped

The instruction how to make Healthy Harvest Soup

1. 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. go to garlic; saute until golden and fragrant, 2 to 4 minutes more. excite sage and thyme in onion incorporation combination and saute until fragrant, about 30 seconds.
2. stir up vegetable broth, squash, water, kidney beans, quinoa, barley, and salt into onion mixture; bring to a boil, cut heat to medium-low, and simmer until barley is pining and soup flavors combine, roughly more or less 35 minutes.
3. disturb kale into soup; simmer until kale is tender, very nearly 10 minutes.

Nutritions of Healthy Harvest Soup

calories: 216.4 calories
carbohydrateContent: 39 g
cholesterolContent:
fatContent: 4.5 g
fiberContent: 8.3 g
proteinContent: 7.9 g
saturatedFatContent: 0.5 g
servingSize:
sodiumContent: 600.6 mg
sugarContent: 5.2 g
transFatContent:
unsaturatedFatContent: