Vegetable melange
8
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Red onion, chopped |
| 4 | mediums | Carrots, sliced |
| 1 | Stalk celery, sliced | |
| ½ | cup | Corn |
| ¼ | cup | Barley |
| 5 | Garlic cloves, minced | |
| 2 | tablespoons | Minced fresh parsley |
| 5 | cups | Water |
| 3 | mediums | Tomatoes |
| ½ | teaspoon | Marjoram |
| 1 | cup | Peas |
| 1 | cup | Spinach leaves, chopped |
| ½ | cup | Tomato paste |
| 1 | tablespoon | Soy sauce |
Directions
Place onions, carrots, celery, corn, barley, garlic, parsley and 3 cups water in large saucepan.
Place remaining 2 cups water, the tomato and marjorum in a blender and process untill smooth. Add to saucepan. Bring to boil, turn down heat and simmer, covered, for 1¼ hours. Add peas, packed spinach leaves, tomato paste and soy sauce. Cover and simmer for 10 minutes more.
Makes 8 servings. Calories per serving under 100.
Posted by Sheila Exner. Courtesy of Fred Peters.
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