Motherwolffsoup Recipes

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MOTHER WOLFF SOUP



Mother Wolff Soup image

This comes from Sundays at The Moosewood Restaurant. It sounds like the ultimate comfort food! Times are a guess as I have no made this yet. I am waiting for cold weather! My estimate does not include time to soak beans. This soup takes time to cook so wait till a day when you will be home for several hours.

Provided by TXOLDHAM

Categories     Vegetable

Time 3h10m

Yield 8-10 serving(s)

Number Of Ingredients 17

4 quarts water
1/2 cup dried lima beans, soaked overnight in water to cover or 1/2 cup dried lima beans, brought to a boil and then soaked for 1 hour
1/2 cup uncooked rice or 1 cup cooked rice
1/2 cup barley
3 -4 garlic cloves, minced
1 tablespoon dill weed
1 bay leaf
1 cup celery, chopped
2 tablespoons vegetable oil
1 tablespoon sweet Hungarian paprika
1 cup potato, diced
1 cup sweet potatoes, diced sliced or 1 cup carrot, sliced
1/2 teaspoon salt
ground black pepper
1 cup green beans (fresh or frozen)
tomato sauce
1/4 cup parsley, chopped (optional)

Steps:

  • In a large pot, combine the first 8 ingredients and bring to a boil. Lower heat, cover and simmer for 1-1/2 hours, adding more water if needed as the barley, uncooked rice and beans absorb water.
  • In a large skillet, saute the onions and celery in the oil for a few minutes. Add the paprika. Add the potatoes, sweet potatoes or carrots, salt and pepper. Cover and cook for a few minutes, stirring often. Add the green beans and continue to simmer, covered, until vegetables are just tender. Set them aside.
  • Remove the bay leaf from the soup. Add the sauteed vegetables, the tomatoes, parsley (if using) and more salt and pepper to taste.
  • Simmer covered, on very low heat for 1-1/2 to 2 hours, stirring occasionally.
  • Ladle out generous servings and enjoy!

Nutrition Facts : Calories 191.2, Fat 4, SaturatedFat 0.6, Sodium 180.1, Carbohydrate 34, Fiber 6.2, Sugar 2.4, Protein 5.8

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