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. :)Print
- 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
- 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.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main, Soup
- Cuisine: American