vegetable grain soup

Before you prepare this soup, check your cupboards for tiny leftover amounts of grains, barley, lentils, etc. and feel free to substitute whatever you have on hand for the ingredients listed below.

2 quarts vegetable broth
1 quart water
1 small onion, chopped
2 large carrots, chopped
3 celery ribs, sliced
2 garlic cloves, minced or pressed
1/2 cup pearl barley
1/2 cup lentils
1/2 cup split peas
1/2 oz. dried mushrooms
1 large Yukon Gold potato, peeled and cubed
1 large zucchini, chopped
1 15-oz. can diced tomatoes, undrained
1/2 tsp. Hungarian paprika
1/2 tsp thyme
1/2 tsp. basil
Salt and freshly ground pepper to taste

1. In a large soup pot over medium heat, bring the broth, water, onion, carrots, celery, and garlic to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Add the barley, lentils, split peas, and dried mushrooms. Continue to simmer for an additional 45 minutes.

2. Add the potato, zucchini, tomatoes, and spices and simmer for an additional 30 minutes or until the lentils and vegetables are tender. Serve hot with a rustic bread.

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