Hearty Kale, Butternut, Barley Soup

My husband and I have come to an agreement on healthy eating.  Well, that’s not entirely true.  He and I agree we need to get back to our super healthy eating habits, but we haven’t agreed on how to do it.  I say juicing is key.  He can barely gag it down.  I say vegan.  He says less meat, plenty of eggs, and a little cheese.  There’s a happy compromise in there somewhere.  We just have to find it.

This barley soup recipe came from an idea I had a few months ago, long before the first butternut squashes were ready for picking.  I think we have a winner!  My husband absolutely loved this and I think we can safely say we’re on the road to compromise, as long as this soup is with us.

You might want to double it for a crowd, or for lunches during the week.  I’m going to make a GF version with buckwheat or quinoa.  I absolutely love cold weather veggies.  And soup. :)

Hearty Kale, Butternut, Barley Soup

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A hearty, healthy filling barley soup made with diced butternut squash and chopped kale.

• Total Time: 50 mins
• Yield: 4 1x

Ingredients

Units USM Scale 1x2x3x

• 1 Tbsp. oil
• 1 onion, diced
• 1/2 cup pearl barley
• 6–8 cups vegetable (or chicken stock)
• 2 cups cubed butternut squash (about 1/2″)
• 3–4 large kale leaves, ribs removed and roughly chopped
• salt and pepper, to taste

Instructions

1. Heat oil in a 3 quart pot. Add onion and cook over medium-high heat, stirring frequently, until onions softens and starts to turn golden. Add the barley, stir constantly and cook until golden brown. Add the stock, cover, and lower heat to a low simmer. Cook for about 20-25 minutes. Remove lid and add the butternut squash. Continue simmering for another 10-15 minutes, or until the squash is just barely tender. Add the kale and cook for a few minutes more. Ladle into bowls and serve piping hot.

• Author: Lindsey Johnson
• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: Main, Soup
• Cuisine: American