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Four Grain Tomato Soup with Greens
Submitted by: Courtney
Recipe by: In a Vegetarian Kitchen
This flavorful medley of whole grains and vegetables in a tomato base will warm you on chilly fall evenings.
1 large onion, quartered and thinly sliced
2 large celery stalks, finely diced
2 medium carrots, peeled and finely diced
1 large sweet potato, peeled and diced
One 28-ounce can pureed or crushed tomatoes
1/4 cup bulgur
1/4 cup wild rice
1/4 cup millet or quinoa
1/4 cup pearl or pot barley
2 bay leaves
2 teaspoons salt-free seasoning mix (like Spike or Mrs. Dash)
1/4 cup chopped fresh dill
Salt and freshly ground pepper to taste
Good-sized bunch Swiss chard or spinach
Heat a soup pot and add the onion– sauté over medium heat for 5 to 8 minutes, until translucent. Add the celery, carrots, sweet potato, tomatoes, the four grains, bay leaves, and seasoning. Stir in 6 cups water and bring to a simmer. Simmer gently, covered, for one hour, stirring every 15 minutes or so.
If the soup is too dense, adjust with additional water and return to a gentle simmer. Add the dill and season to taste with salt and pepper. Simmer gently for another 15 to 20 minutes, or until the grains and vegetables are tender. If time allows, let the soup stand off the heat for an hour or two before serving, then heat through as needed.
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. This soup thickens quite a bit as it stands. Add water as needed and adjust the seasonings.
Serves 8 or more
