Harvest Pumpkin And Barley Stew

• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1 whole Onion, Chopped
• 2 cloves Garlic, Chopped
• 1/2 teaspoons Dry Italian Seasoning
• 2 teaspoons Salt
• 2 teaspoons Black Pepper, Freshly Ground
• 1/2 teaspoons Paprika
• 4 cups Pumpkin (or Squash), Peeled, Seeded And Cubed To 1" Pieces (about 2 Sugar Pumpkins)
• 1 can (15 Oz. Size) Small White Beans, Rinsed And Drained
• 6 cups Chicken Stock, Hot
• 1/2 cups Pearl Barley, Uncooked
• 3 cups Kale, Chopped
• 1 Tablespoon Lemon Juice, Fresh

1. In a large pot set over medium heat, add the butter and the olive oil. When melted together, add the onion, and saute for about 2 minutes. Add the garlic and allow to become fragrant. Add the Italian seasoning, salt, pepper, paprika and the pumpkin (or squash, if using), and gently stir together to coat all items in the pot.
2. Next add the white beans and the hot chicken stock, and stir together. Add the barley, stir, and allow to cook for 45 minutes, lightly covered, or until the barley is cooked with an al dente feel to it.
3. Once barley is cooked, turn off the heat. Add the chopped kale and stir, allowing it to wilt into the soup for about 5 minutes.
4. Finish the stew with the lemon juice and serve. Enjoy!

butter, olive oil, onion, garlic, italian seasoning, salt, black pepper, paprika, pumpkin, white beans, chicken, pearl barley, lemon juice

Taken from tastykitchen.com/recipes/soups/harvest-pumpkin-and-barley-stew/ (may not work)