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Winter Vegetable Soup
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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1 tablespoon Peanut Oil
3 medium Carrots *
3 medium Potatoes *
3 Ribs Celery -- 1/2" Slices
1 medium Onion -- Coarsely Chopped
2 Cloves Garlic -- Crushed
1 teaspoon Dried Thyme Leaves -- Crumbled
1/2 cup Whole Barley
1/2 cup Wild Rice -- Rinsed
7 cups Beef Broth
2 medium Tomatoes, Peeled -- Diced
6 ounces Fresh Spinach **
Salt And Pepper To Taste
* Carrots should be pared and cut into 1/2 inch slices, potatoes into 1/2
inch chunks. ** Fresh spinach should be trimmed, rinsed and torn into bite
sized pieces.
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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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