Comforting soup
Comforting soup

Preparation time 30 minutes

Total time: 1 hour 15 minutes

Ingredients

  1. 15 mL (1 tbsp.) canola oil
  2. 1 large onion, chopped
  3. 1 garlic clove, chopped
  4. 1.5 L (6 cups) vegetable broth
  5. 45 mL (3 tbsp.) pearl barley
  6. 45 mL (3 tbsp.) whole-grain rice
  7. 2 carrots, peeled and diced
  8. 60 mL (1/4 cup) peeled and diced rutabaga
  9. 2 celery stalks, diced
  10. 125 mL (1/2 cup) chopped green beans
  11. 60 mL (1/2 cup) chopped red pepper
  12. 125 mL (1/2 cup) broccoli florets
  13. 125 mL (1/2 cup) cauliflower florets
  14. 1 X 540 mL tin (19oz.) red kidney beans, rinsed and drained
  15. 30 mL (2 tbsp.) fresh basil, chopped

  1. 30 mL (2 tbsp.) fresh parsley, chopped
  2. 7 mL (1 1/2 tsp.) fresh dill, chopped

Directions

  1. Heat oil in a saucepan and cook onion over medium heat for about 5 minutes, or until soft.
  2. Add garlic, chicken broth, barley, rice, carrots, and rutabaga, and bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  3. Add celery, vegetables broth, barley, rice, carrots and rutabaga, and bring to a boil.

AIDE-GOURMET'S TRICK: To save some time, use La Soupière vegetable tray from Les Prêts-à-cuire du Maraîcher available in the produce section.

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