Four Grain Tomato Soup
This soup is based on a recipe by Nava Atlas from her book Soups For All Seasons.
2 Cups Canned Diced Tomatoes w/ Juice
1 Teaspoon each Onion Powder and Dill
2 Tablespoons each Barley, Brown Rice, Millet, and Bulgur Wheat
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.
Serves 2.
Posted by Shona to the McDougall Board
