astray recipes: Winter vegetable soup

Categories: Soup/stew; Vegetable
Yield: 12 servings

Measure	Ingredient
1 tablespoon	Peanut Oil
3 mediums	Carrots *
3 mediums	Potatoes *
3	Ribs Celery, 1/2" Slices
1 medium	Onion, Coarsely Chopped
2	Cloves Garlic, Crushed
1 teaspoon	Dried Thyme Leaves, Crumbled
½ cup	Whole Barley
½ cup	Wild Rice, Rinsed
7 cups	Beef Broth
2 mediums	Tomatoes, Peeled, Diced
6 ounces	Fresh Spinach **
	Salt And Pepper To Taste

* Carrots should be pared and cut into ½ inch slices, potatoes into ½ inch chunks. ** Fresh spinach should be trimmed, rinsed and torn into bite sized pieces.

~--------------------------------------------------------------------- ~-- Heat oil in a large saucepan or Dutch oven over medium heat. Add carrots, celery, onion, garlic and thyme. Cook, stirring frequently, until slightly softened, 5 minutes. Add barley and rice; stir to coat. Stir in broth, 2 cups water, potatoes and tomatoes. Cover and bring to boil. Reduce heat to medium low; simmer covered, skimming and stirring occasionally, 1 hour. Stir in spinach, salt and pepper; simmer covered 3 minutes. Serve hot. 126 calories per serving. From: Syd's Cookbook.

winter vegetable soup