Winter vegetable soup

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.

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