Recipe: Winter Vegetable Soup (using barley and wild rice)

WINTER VEGETABLE SOUP

1 tablespoon peanut oil
3 medium carrots, peeled and cut in 1/2-inch slices
3 ribs celery, cut in 1/2-inch slices
1 medium onion, coarsely chopped
2 cloves garlic, crushed
1 teaspoon dried thyme leaves, crumbled
1/2 cup uncooked whole barley
1/2 cup uncooked wild rice, rinsed
7 cups beef broth
2 cups water
3 medium potatoes, peeled and cut in 1/2-inch chunks
2 medium tomatoes, peeled and diced
6 ounces fresh spinach, trimmed, rinsed and torn into bite-size pieces
Salt and pepper, to taste

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 wild 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.

Makes 12 servings
Source: Syd's Cookbook