Winter Vegetable Soup Recipe

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Ingredients:

Serving

2 tbsp vegetable 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 vegetable broth
3 small potatoes, peeled & cut into 1/2 inch cubes
1 medium tomato, peeled & diced
6 oz fresh spinach, trimmed, rinsed , torn into bite-sized pieces
salt & freshly ground black pepper

Directions:

Heat oil in large 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 coat. Stir in broth, 2 cups of water, the 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 & pepper; simmer covered 3 minutes. Serve hot.
To reheat leftovers, add broth and/or water if soup has thickened, and correct seasonings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	260.58 Kcal (1091 kJ)
Calories from fat	58.13 Kcal
		% Daily Value*
Total Fat	6.46g	10%
Cholesterol	1.72mg	1%
Sodium	952.12mg	40%
Potassium	703.58mg	15%
Total Carbs	45.99g	15%
Sugars	7.21g	29%
Dietary Fiber	6.22g	25%
Protein	7.17g	14%
Vitamin C	13.4mg	22%
Vitamin A	0.6mg	19%
Iron	3.5mg	20%
Calcium	77mg	8%

Amount Per 100 g
Calories	83.68 Kcal (350 kJ)
Calories from fat	18.67 Kcal
		% Daily Value*
Total Fat	2.07g	10%
Cholesterol	0.55mg	1%
Sodium	305.77mg	40%
Potassium	225.96mg	15%
Total Carbs	14.77g	15%
Sugars	2.32g	29%
Dietary Fiber	2g	25%
Protein	2.3g	14%
Vitamin C	4.3mg	22%
Vitamin A	0.2mg	19%
Iron	1.1mg	20%
Calcium	24.7mg	8%

* 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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