Side Pannel
Winter Vegetable Soup
Ingredients List
- 1 tb Peanut Oil
- 3 md Carrots *
- 3 md Potatoes *
- 3 Ribs Celery, 1/2" Slices
- 1 md Onion, Coarsely Chopped
- 2 Cloves Garlic, Crushed
- 1 ts Dried Thyme Leaves, Crumbled
- 1/2 c Whole Barley
- 1/2 c Wild Rice, Rinsed
- 7 c Beef Broth
- 2 md Tomatoes, Peeled, Diced
- 6 oz Fresh Spinach **
- Salt And Pepper To Taste
Directions
* 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.
~
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.
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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