Recipe - Winter Vegetable Soup

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

* Carrots should be pared and cut into One half 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.

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