Hearty Vegetarian Fall Harvest Soup

Hearty Vegetarian Fall Harvest Soup
Inspired by Vivian Bayona, KYV

2 Tbsp olive oil
1 onion, diced
4 cloves garlic, minced
1 small butternut squash, peeled and chopped (or 2 cups pre-prepared)
1 bunch radishes, chopped
1 handful baby carrots, chopped
2 cups yum yum peppers, chopped (or 1 red bell pepper)
Handful fresh herbs-parsley, culantro and chives
1/4 tsp Tony Chachere's Cajun Seasoning (or salt)
1/8 tsp fresh ground pepper
1/3 cup lentils, rinsed
1/3 cup barley, rinsed
6 cups organic vegetable broth
14 oz cooked white beans
1 bunch curly kale, de-stemmed and chopped


1. Heat 1 Tbsp olive oil in a Dutch oven over medium high heat; add onions, sauté about 3 to 5 minutes or until translucent; add garlic, squash, radish, carrot, pepper, parsley, seasoning and fresh ground pepper, cook an additional 5 minutes.

3. Add lentils, barley and vegetable broth.  Bring to a boil, reduce heat, set cover askew to let steam out and simmer on low 30 minutes.  Add kale and white beans to pot and cook an additional 5 minutes.