Winter Three Grain Soup Recipes

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WINTER THREE-GRAIN SOUP



Winter Three-Grain Soup image

This is an very easy, healthy, and satisfying soup from Patricia Wells, printed in the magazIne, "Food & Wine".

Provided by blucoat

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

3 medium leeks, white parts only, halved lengthwise and chopped
2 medium carrots, cut into 1/2-inch pieces
2 tablespoons extra virgin olive oil
2 bay leaves
1/2 teaspoon thyme
fine sea salt
1 (14 ounce) can peeled whole tomatoes, crushed, juices reserved
6 cups cold water
1 head garlic, separated into peeled cloves
1/3 cup brown rice
1/3 cup dark green puy lentils
1/3 cup wheat berries
fresh ground pepper

Steps:

  • In a 4-quart enameled cast-iron casserole, combine the leeks, carrots, olive oil, bay leaves, thyme and 1 teaspoon of salt. Cover and cook over low heat for 5 minutes, stirring a few times.
  • Add the tomatoes with their juices, the water and garlic and bring to a boil over moderate heat. Add the rice, lentils and wheat berries, cover and simmer over low heat until the grains are tender, 45 minutes to 1 hour.
  • Thin with water if needed. Discard the bay leaves, season with salt and pepper and serve.

Nutrition Facts : Calories 115.4, Fat 3.9, SaturatedFat 0.6, Sodium 27.3, Carbohydrate 18.4, Fiber 2.8, Sugar 3.7, Protein 3

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