Four Grain Tomato Soup Recipes

FOUR GRAIN TOMATO SOUP WITH GREENS

Steps:

• Spray a soup pot with oil spry and add the onion-- sauté over medium heat for 5 to 8 minutes, until translucent. Add water as needed to keep from sticking.
• Add the celery, carrots, sweet potato, tomatoes, the four grains and seasoning.
• Stir in 6 cups stock 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. 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.

FOUR-GRAIN TOMATO SOUP

Steps:

• Heat the oil in a soup pot. Add the onions and sauté over medium-low heat for 5 to 8 minutes, until translucent.
• Add all the remaining ingredients except the dill, salt, and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 1 hour, stirring every 15 minutes or so.
• If the soup is too thick, adjust the consistency with more water as needed, and return to a gentle simmer. Stir in the dill and season with salt and pepper. Simmer gently for 15 to 20 minutes longer, or until the grains and vegetables are completely tender. Discard the bay leaves.
• Serve at once, or if time allows, let the soup stand off the heat for an hour or two, then heat through before serving. This soup thickens quite a bit as it stands. Add water and adjust the seasonings as needed.
• Per serving:
• Calories: 193
• Total fat: 4g
• Protein: 6g
• Fiber: 6g
• Carbohydrate: 37g
• Cholesterol: 0mg
• Sodium: 55mg