Eight Vegetable Soup With Millet - cooking recipe

Ingredients

1 c. water
1/4 c. hulled millet
1 Tbsp. margarine
3 c. coarsely chopped onions
2 1/4 c. coarsely chopped zucchini
2 c. coarsely chopped carrots
2 c. coarsely chopped, unpeeled red potatoes
1 1/2 c. coarsely chopped celery and leaves
2 c. coarsely chopped green beans
1 c. (1%) low-fat milk
1 bay leaf
5 (10 1/2 oz.) cans low-sodium chicken broth
2 c. coarsely chopped unpeeled tomatoes
1 tsp. salt
1/4 to 1/2 tsp. pepper
1/2 tsp. dried whole basil
1/2 tsp. dried whole thyme
1 c. finely shredded fresh spinach

Preparation

Bring water to a boil in a medium saucepan.
Add hulled millet.
Cover, reduce heat and simmer 25 minutes or until millet is tender and liquid is absorbed.
Remove saucepan from heat and fluff millet with a fork and set aside.