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 Prep Time (minutes) 15 Cook Time (minutes) 75 Ready In (minutes) 90

Ingredients Amount Measure Ingredient 2 tablespoons olive 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-serve Tomatoes, pureed or crushed 1/4 cup brown rice 1/4 cup wild rice 1/4 cup dry, quinoa 1/4 cup pearl barley 2 leaves bay leaf 1 teaspoon kosher salt 8 cups (8 fl oz) water 3 tablespoons chopped fresh dill 2 medium Carrots, peeled and diced Steps Sequence Step 1 Heat oil in a soup pot. Add the onions and saute over medium-low heat for 5 to 8 minutes, until translucent. 2 Add 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. 3 If 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. 4 Serve 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.