Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 cup onion, (finely diced)
  • 2 cloves garlic, (finely minced)
  • 1 large acorn squash, (peeled and cubed)
  • 6 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 2 cups quick cook barley
  • 4 cups frozen chopped kale, (or 8 cups fresh kale finely chopped)
  • 1/4 cup parsley, (chopped (plus more for garnish - optional))

Instruction

  • In a large soup pot over medium heat, add the olive oil and onions.  Cook the onions until translucent - about 5 minutes. 
  • Add the garlic and acorn squash.  Stir and cook with the onions for 5 minutes.
  • Add the broth, salt, pepper, coriander, and oregano.  Stir to combine.  Place a lid on the pot and cook for 25 minutes, or until squash is almost cooked all the way through. 
  • Add the quick cook barley and kale.  Stir into the broth.  Place the lid back on the pot and cook for 10 minutes.
  • Remove the lid.  Add the parsley and stir into the soup.  Turn off the heat and let the soup sit for 5 minutes.
  • Serve with fresh parsley for garnish (optional) and some good crusty bread.