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
- ½ cup quinoa
- ½ cup pot barley
- ½ teaspoon salt
- 1 bunch kale, stemmed and coarsely chopped
Why This Dish Is So Special
Cooking Advice
- Don’t forget to stir occasionally to prevent sticking and burning.
- Adjust the seasoning at the end to suit your preference.
Step 1
Heat some vegetable oil in a large pot over medium-high heat. Toss in the chopped onion and cook it until it softens and turns a nice golden color, which usually takes around 5 to 10 minutes. Next, add the garlic and cook for another 2 to 4 minutes until it smells fragrant and just starts to brown. Sprinkle in the sage and thyme, stirring them into the onion mixture for about 30 seconds so their flavors really come through.
Step 2
Pour in the vegetable broth along with the squash, water, kidney beans, quinoa, barley, and a pinch of salt. Bring everything to a boil, then lower the heat to medium-low and let it simmer gently for about 35 minutes, or until the barley is tender and all the flavors have melded together. Finally, stir in the kale and cook the soup for another 10 minutes until the kale softens up. Serve warm and enjoy!
