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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Looking for a filling, meatless meal in a bowl? Ladle up this delicious soup. It's a treasured favorite with my husband, five kids and grandkids Ingredients:
1 medium leek (white portion only), halved and thinly sliced |
1 cup chopped celery |
2 teaspoons olive oil |
4 garlic cloves, minced |
3/4 pound sliced fresh mushrooms |
1-1/2 cups chopped peeled turnips |
1-1/2 cups chopped carrots |
4 cans (14-1/2 ounces each) reduced-sodium beef broth or vegetable broth |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 bay leaf |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1/4 teaspoon caraway seeds |
1 cup quick-cooking barley |
4 cups fresh baby spinach, cut into thin strips |
Directions:
1. In a large saucepan coated with cooking spray, cook leek and celery in oil for 2 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, turnips and carrots; cook 4-5 minutes longer or until mushrooms are tender.
2. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until turnips are tender. Add barley; simmer 10 minutes longer. Stir in spinach; cook 5 minutes more or until spinach and barley are tender. Discard bay leaf. Yield: 10 servings (about 3 quarts).
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