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

Instructions

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. 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.
2. 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.
3. Stir kale into soup; simmer until kale is tender, about 10 minutes.