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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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Chock-full of vegetables, this nourishing soup will heat up a blustery winter's day. To reheat, add broth and/or water if soup has thickened, and correct seasonings. Ingredients:
2 tablespoons 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 teaspoon 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 ounces fresh spinach, trimmed, rinsed and torn into bite-size pieces |
salt & freshly ground black pepper (to taste) |
Directions:
1. 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.
2. 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.
3. Stir in spinach, salt, and pepper; simmer covered 3 minutes. Serve hot.
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