Ingredients:
1 tablespoon butter or 1 tablespoon margarine or 1 tablespoon vegetable oil
1 large onions, peeled and chopped
1 tablespoon minced fresh garlic
6 cups chicken stock ( vegetable stock makes this a vegetarian/vegan soup)
2 tablespoons barley
3 tablespoons long-grain rice
3 tablespoons green lentils
2 carrots, scraped and diced
2 cups diced, peeled rutabagas
2 cups thinly sliced cabbage
2 teaspoons dried basil
1/2 teaspoon dried thyme
1/4 cup chopped fresh parsley
salt and pepper
Directions:
In a large saucepan, melt butter (or heat oil) over medium heat and cook the onion until tender, about 5 minutes.
Add garlic, stock, grains and vegetables EXCEPT cabbage; bring to a boil.
Reduce heat, cover, and simmer for 30 minutes.
Add cabbage and dried herbs; simmer for about 15 more minutes or until vegetables and grains are all tender.
Stir in fresh parsley, taste, and add salt and pepper if you wish.
Servings: 6
Time preparation: 15 min.
Time total: 65 min.