This tasty omelet melts in your mouth with just four ingredients!
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
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
Instructions
- 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.
Reviews
Adding a photo
I was looking for some healthy dinner options and came across this recipe. I thought it sounded good, but I never imagined how much I would love, love, love this soup! It’s super easy to make and tastes even better than it sounds! My husband said it was one of his favorite meals that I’ve cooked for him and we’ve been married 4 years! It’s a must try!
Clean, simple and easy! I’m not a fan of pumpkin squash so I used crookneck squash and think it was just as good. I’m in the learning phases of cooking and this was definitely tasty and healthy and not intimidating for someone learning like me.
Really nice soup. I used black beans and added mushrooms, a bay leaf, and a chopped jalapeño. Topped with cheese and parsley. I’ll definitely make it again
Tasty, Healthy but a lot of work! Acorn Squash is a son of gun trying to peel and chop! I recommend prepping the squash the night before. Either way good recipe thanks 🙂
Made my own stock added curry powder and ginger
Made a couple of substitutions based on what I had on hand, delicata squash, basmati rice. Soup was delicious! We had a lot of leftovers. We shared it with a couple from our church and they loved it and asked for the recipe 🙂
I substituted spinach for kale. we loved it but won’t use kidney beans again they are too much, will try a smaller bean maybe.
Loved it! Substituted spinach for kale, definitely will be making this again.
I have some extra acorn squash laying around so I decided to try your soup. Very, very delicious. I like this type of a fall/winter harvest type of soup. Thankfully, it is very forgiving as I needed to substitute buckwheat for the barley and spinach for the kale and didn’t use any Thyme (wife dislikes it). All in all pretty close to the original recipe.Thanks Cynthia!