Grainy Vegetable Soup
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 1 tablespoon margarine or 1 tablespoon vegetable oil
- 1 large onion, peeled and chopped
- 1 tablespoon minced fresh garlic
- 6 cups chicken stock (vegetable stock makes this a vegetarian/vegan soup)
- 2 tablespoons barley
- 3 tablespoons long-grain rice
- 3 tablespoons green lentils
- 2 carrots, scraped and diced
- 2 cups diced, peeled rutabagas
- 2 cups thinly sliced cabbage
- 2 teaspoons dried basil
- 1⁄2 teaspoon dried thyme
- 1⁄4 cup chopped fresh parsley
- salt and pepper
directions
- In a large saucepan, melt butter (or heat oil) over medium heat and cook the onion until tender, about 5 minutes.
- Add garlic, stock, grains and vegetables EXCEPT cabbage; bring to a boil.
- Reduce heat, cover, and simmer for 30 minutes.
- Add cabbage and dried herbs; simmer for about 15 more minutes or until vegetables and grains are all tender.
- Stir in fresh parsley, taste, and add salt and pepper if you wish.
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Reviews
-
This is a real stick to the ribs soup. Great flavor - the flavor is rather hard to discribe it is almost spicy but yet suble, it must be the just right combination of veggies and herbs. As said inexpensive and very satisfying. It is a meal in a bowl and produces 6 generous servings. I used a combination or brown rice, Barley & mixed lentils Thanks Lernnie
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Tweaks
-
I normally make big batches of soup on the weekend and freeze them in individual serving sizes for lunch. I didn't have any soups in my freezer to grab for today's lunch so I got up early to make this soup. I am eating it now for lunch and it is soooo good and satisfying. I used celery instead of the rutabagas. I will definitely add this to my lunch rotation.
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RECIPE SUBMITTED BY
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