How to Make Healthy Harvest Soup - A Step-by-Step Guide

There's something so comforting about a warm, hearty soup on a chilly evening, and this Healthy Harvest Soup recipe is the perfect choice for a nutritious and satisfying meal. Packed with a variety of colorful vegetables and hearty grains, this soup is not only delicious, but it's also packed with essential nutrients and fiber.

This recipe is versatile, as you can easily customize it with your favorite veggies and beans. It's also a great way to use up any leftover vegetables you may ...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 15 mins
  • Servings: 10
  • Yield: 10 servings

  • 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.
  • Nutrition

    216 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Sodium: 601mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 8g
    • Total Sugars: 5g
    • Protein: 8g
    • Vitamin C: 66mg
    • Calcium: 139mg
    • Iron: 3mg
    • Potassium: 659mg