barley squash soup
 
Prep time
Cook time
Total time
 
What makes a simple soup enjoyable is the ability we have to play with flavors. My Barley Squash Soup is pretty basic but if you’d like to add sausage in the first step of preparation, give it a try (I don't use sausage but maybe you do)! Consider using harissa, curry, or a pinch of cumin.
:
: soup, healthy, dinner, lunch, vegan, vegetarian
Serves: 10
Ingredients
  • 2 tablespoons olive oil
  • 1 small (1/2 cup) onion, chopped
  • 2 stalks (1/2 cup) celery, chopped
  • 1 (1/2 cup) carrot, chopped
  • 1 tablespoon chopped garlic
  • 1, 28-ounce can diced tomatoes
  • 2 teaspoons dried Italian herb blend
  • 2 dried bay leaves
  • 6-8 cups low-sodium broth
  • 2 cups butternut squash, peeled cut into ½-inch cubes
  • ½ cup hulled barley
  • 1 bunch of kale, stems removed and chopped
  • Salt and pepper, to taste
Instructions
  1. In a large stock pot (3 quarts) over medium low heat simmer the onions with the olive oil until the onions are tender. Add the celery, carrot and garlic. Cook for 5 more minutes.
  2. Add the diced tomatoes, herbs, broth, squash, and barley; stir and cover. Bring to a boil. Reduce to low simmer.
  3. Cook for 20 minutes, until the squash and barley are tender. Add the kale and continue to cook for 10 minutes, until tender. Serve and enjoy!
Recipe by phoebe's pure food at https://www.phoebespurefood.com/barley-squash-soup/