MOTHER WOLFF SOUP
This comes from Sundays at The Moosewood Restaurant. It sounds like the ultimate comfort food! Times are a guess as I have no made this yet. I am waiting for cold weather! My estimate does not include time to soak beans. This soup takes time to cook so wait till a day when you will be home for several hours.
Provided by TXOLDHAM
Categories Vegetable
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- 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!
Nutrition Facts : Calories 191.2, Fat 4, SaturatedFat 0.6, Sodium 180.1, Carbohydrate 34, Fiber 6.2, Sugar 2.4, Protein 5.8
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