4-Grain Tomato Soup
This soup is based on a recipe by Nava Atlas from her book Soups For All Seasons.
2 tablespoons each barley, brown rice, millet, and bulgur wheat
2 cups canned diced tomatoes w/ juice
1 teaspoon each onion powder and dill
1/2 teaspoon each garlic powder, basil, and salt
1 or 2 carrots, chopped
1 onion, chopped
1 stalk celery, chopped
3 cups of water
In a medium saucepan, sauté the vegetables in a bit of water over medium heat until soft – 5 to 10 minutes. Add remaining ingredients and bring to a boil. Reduce heat to minimum, cover, and simmer for about an hour until grains are tender [pot barley takes the longest to cook]. You may need to add some extra water toward the end of the cooking time.