Healthy Harvest Soup - cooking recipe

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
1/2 cup quinoa
1/2 cup pot barley
1/2 teaspoon salt
1 bunch kale, stemmed and coarsely chopped

Preparation

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.