Winter vegetable soup
12 servings
Ingredients
| Quantity | 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 | ||
Directions
* 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.