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Recipes - Four Grain Tomato Soup Recipe

Recipe Name

Four-Grain Tomato Soup

Submitted by dbcarlson
Recipe Description Nava Atlas is a great Vegan/Vegetarian cook and author. I found this recipe in her book Soups and Hearty Stews for All Seasons.
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 15 Cook Time (minutes) 75 Ready In (minutes) 90
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
tablespoonsolive oil
2
medium (2-1/2" dia)Onion, quartered and thinly sliced
2
stalks medium (7-1/2" - 8" long)celery, finely diced
2
medium (2-1/4" to 3-1/4" dia.)potatoes, scrubbed and diced
2
cans (14 oz), ready-to-serveTomatoes, pureed or crushed
1/4
cupbrown rice
1/4
cupwild rice
1/4
cupdry, quinoa
1/4
cuppearl barley
2
leavesbay leaf
1
teaspoonkosher salt
8
cups (8 fl oz)water
3
tablespoonschopped fresh dill
2
mediumCarrots, peeled and diced
Steps
Sequence Step
1Heat oil in a soup pot. Add the onions and saute over medium-low heat for 5 to 8 minutes, until translucent.
2Add all the remaining ingredients except the dill. Bring to a rapid simmer, then lower the heat. cover and simmer gently for 1 hour, stirring every 15 minutes.
3If the soup is too thoick adjust the consistency with more water as needed, and return to a gentle simmer. Stir in the dill and season with sal and pepper. simmer gently for 15 to f20 minutes longer, or until the grains and vegetables are completely tender. Discard the bay leaves.
4Serve at once, or if time allows, let the soup stand off the heat for an hour or two, then heat through before serving. This soup thickens quite a bit as it stands. Add water and adjust the seasonings as needed.






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