Winter Vegetable Soup - cooking recipe

Ingredients

2 Tbsp. peanut oil
3 medium carrots, pared and cut into 1/2-inch slices
3 medium parsnips, cut into 1/2-inch slices
3 ribs celery, cut into 1/2-inch slices
1 medium onion, coarsely chopped
2 cloves garlic, crushed
1 tsp. dried thyme leaves
1/2 c. whole barley
1/2 c. wild rice, rinsed
7 c. beef broth
3 small potatoes, peeled and cut into 1/2-inch cubes
1 medium tomato, peeled and diced
6 oz. fresh spinach, trimmed, rinsed and torn into bite-size pieces
salt and freshly ground pepper

Preparation

Heat oil in a large saucepan or Dutch oven over medium heat. Add carrots, parsnips, celery, onions, garlic and thyme.
Cook, stirring frequently, until slightly softened, 5 minutes.
Add barley and rice; stir to coat.
Stir in broth, 2 cups water, the potatoes and tomato.
Cover and bring to boiling.
Reduce heat to medium-low.
Simmer, covered, skimming and stirring occasionally for 1 hour.
Stir in spinach, salt and pepper; simmer, covered, 3 minutes.
Serve hot.