Four Grain Tomato Soup With Greens |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is a tasty one dish meal- perfect for a cold, fall night. Ingredients:
1 large onion, quartered and thinly sliced |
2 large celery ribs, finely diced |
2 medium carrots, peeled and finely diced |
1 large sweet potato, peeled and diced |
1 (28 ounce) can crushed tomatoes with basil |
1/4 cup bulgur |
1/4 cup wild rice |
1/4 cup millet or 1/4 cup quinoa |
1/4 cup pearl barley |
6 cups low sodium vegetable broth |
2 teaspoons sodium-free seasoning, mix (like spike or mrs. dash) |
salt & freshly ground black pepper |
1 bunch swiss chard or 1 bunch spinach |
Directions:
1. Spray a soup pot with oil spry and add the onion- sauté over medium heat for 5 to 8 minutes, until translucent. Add water as needed to keep from sticking.
2. Add the celery, carrots, sweet potato, tomatoes, the four grains and seasoning.
3. Stir in 6 cups stock and bring to a simmer. Simmer gently, covered, for one hour, stirring every 15 minutes or so.
4. If the soup is too dense, adjust with additional water and return to a gentle simmer. Season to taste with salt and pepper. Simmer gently for another 15 to 20 minutes, or until the grains and vegetables are tender.
5. If time allows, let the soup stand off the heat for an hour or two before serving, then heat through as needed.
6. Just before serving, stem, wash, and coarsely chop the chard or spinach. Steam in a large saucepan with just the water clinging to the leaves, just until the leaves wilt, then stir into the soup.
7. This soup thickens quite a bit as it stands.
8. Add water as needed and adjust the seasonings.
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