Winter Vegetable Soup Recipe

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Ingredients:

Serving

2 tbsp peanut oil
3 medium carrots , pared , cut into 1/2-inch slices
3 medium parsnips , pared , cut into 1/2-inch slices
3 celery ribs, cut into 1/2-inch slices
1 medium onion, coarsely chopped
2 garlic cloves, crushed
1 tsp dried thyme leaves, crumbled
1/2 cup whole barley
1/2 cup wild rice, rinsed
7 cups beef broth
2 cups water
3 small potatoes, peeled, cut into 1/2-inch cubes
1 medium tomato, peeled, diced
6 oz fresh spinach, trimmed, rinsed and torn into bite-size pieces
salt & freshly ground black pepper (to taste)

Directions:

Heat oil in large saucepan or Dutch oven over medium heat. Add carrots, parsnips, celery, onion, garlic, and thyme. Cook, stirring frequently, until slightly softened, 5 minutes.
Add barley and rice; stir to catl. Stir in broth, water, potatoes, and tomato. Cover and bring to boiling. 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	140.4 Kcal (588 kJ)
Calories from fat	23.21 Kcal
		% Daily Value*
Total Fat	2.58g	4%
Sodium	426.34mg	18%
Potassium	450.99mg	10%
Total Carbs	23.95g	8%
Sugars	3.14g	13%
Dietary Fiber	3.75g	15%
Protein	5.92g	12%
Vitamin C	8.3mg	14%
Vitamin A	0.5mg	16%
Iron	1.5mg	8%
Calcium	53.7mg	5%

Amount Per 100 g
Calories	47.41 Kcal (198 kJ)
Calories from fat	7.84 Kcal
		% Daily Value*
Total Fat	0.87g	4%
Sodium	143.97mg	18%
Potassium	152.29mg	10%
Total Carbs	8.09g	8%
Sugars	1.06g	13%
Dietary Fiber	1.27g	15%
Protein	2g	12%
Vitamin C	2.8mg	14%
Vitamin A	0.2mg	16%
Iron	0.5mg	8%
Calcium	18.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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