Winter Vegetable Soup

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Winter Vegetable Soup Ingredients

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

Instructions for Winter Vegetable Soup

* 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: Syds Cookbook. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

Main Ingredient: SoupCuisine: Uncategorized

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