Mother Wolff Soup - cooking recipe

Ingredients

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)

Preparation

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!