Nava Atlas's Four-Grain Tomato Soup

[Guest guest]

I made this for the first time earlier this week & was totally wowed by

it--Very comforting & yummy!

 

Four-Grain Tomato Soup

 

* 1 tablespoon olive oil

* 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 (such as Spike or Mrs. Dash)

* 6 cups water

* 1/4 cup chopped fresh dill

* Salt and freshly ground pepper to taste

 

Heat the oil in a soup pot. Add the onion and 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 mix. Stir

in the 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. This soup thickens quite a

bit as it stands. Add water as needed and adjust the seasonings.

 

Source http://vegkitchen.com/recipes/grains.htm (Bottom of the page)

 

P.S. I didn't have time to let it stand the night I made it, and the

leftover soup had a richer taste the next day, but I couldn't really say

which way I preferred it.

 

 

 

 

 

[Guest guest]

Thanks for posting that - I note it calls for quinoa which is supposed to be one

of

the healthiest grains going but I don't see many recipes calling for it. I like

it

in hot dishes but have tried putting it in a salad and didn't care for that.

 

Susan

Alberta, Canada

[Guest guest]

-Re: Quinoa,

Susan,I believe that many do not purchase Quinoa because it can be

very expensive compared to other grains. I use it sparingly and eat

it plain as a side dish because I really enjoy the distinct flavor.

Deanna

-- In , " Susan Flewelling " <kmm

wrote:

>

>

> Thanks for posting that - I note it calls for quinoa which is

supposed to be one of

> the healthiest grains going but I don't see many recipes calling

for it.

 

 

 

 

 

 

 

, Canada

>

[Guest guest]

Here's a pile from the files:

%2ARecipes/Grain%20%20Dishe\

s/Quinoa/. Heehee that rhymed. I can vouch for this one: Quinoa Stuffed

Poblano Chiles Recipe.

Beth

 

 

Susan Flewelling <kmm wrote:

 

Thanks for posting that - I note it calls for quinoa which is supposed to be one

of the healthiest grains going but I don't see many recipes calling for it. I

like it in hot dishes but have tried putting it in a salad and didn't care for

that.

 

 

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