Winter Vegetable Soup

• 2 Tbsp. peanut oil
• 3 medium carrots, pared and cut into 1/2-inch slices
• 3 medium parsnips, cut into 1/2-inch slices
• 3 ribs celery, cut into 1/2-inch slices
• 1 medium onion, coarsely chopped
• 2 cloves garlic, crushed
• 1 tsp. dried thyme leaves
• 1/2 c. whole barley
• 1/2 c. wild rice, rinsed
• 7 c. beef broth
• 3 small potatoes, peeled and cut into 1/2-inch cubes
• 1 medium tomato, peeled and diced
• 6 oz. fresh spinach, trimmed, rinsed and torn into bite-size pieces
• salt and freshly ground pepper

1. Heat oil in a large saucepan or Dutch oven over medium heat. Add carrots, parsnips, celery, onions, garlic and thyme.
2. Cook, stirring frequently, until slightly softened, 5 minutes.
3. Add barley and rice; stir to coat.
4. Stir in broth, 2 cups water, the potatoes and tomato.
5. Cover and bring to boiling.
6. Reduce heat to medium-low.
7. Simmer, covered, skimming and stirring occasionally for 1 hour.
8. Stir in spinach, salt and pepper; simmer, covered, 3 minutes.
9. Serve hot.

peanut oil, carrots, parsnips, celery, onion, garlic, thyme, barley, wild rice, beef broth, potatoes, tomato, fresh spinach, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1026736 (may not work)