Four grain soup <r t>
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Lentils |
| ¼ | cup | Barley |
| ½ | cup | Wheatberries, Whole |
| ½ | cup | Brown Rice |
| 10 | cups | Water |
| 1 | tablespoon | Onion Powder |
| 1 | teaspoon | Basil Leaves |
| ¼ | cup | Parsley, Flakes |
| 1½ | teaspoon | Garlic Powder |
| ½ | teaspoon | Cumin |
| 1½ | cup | Onions, Chopped |
| ½ | cup | Carrots, Sliced |
| ½ | cup | Celery, Sliced |
| ½ | cup | Potatoes, Cubed |
| 1 | cup | Frozen Peas, (I Omitted) |
| 1 | cup | Frozen Corn Kernels |
| 3 | tablespoons | Low Sodium Soy Sauce |
Directions
In a large soup kettle, place the grains, water, herbs and spices.
Bring to a boil and cook over medium heat for 1 hr.
Add the fresh vegetables and cook an additional 30 minutes.
Add the frozen vegetables and cook 10 minutes longer.
Stir in soy sauce.
Prep Time: 30 min Cooking Time: 1½ hrs Servings: 8 - 10 This was quite good.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
Recipe by: The Mormon Diet Cookbook Posted to Digest eat-lf.v097.n014, by Reggie Dwork <reggie@...> on Wed, 15 Jan 1997.