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Four Grain Vegetable Soup Recipe
|Carrot||1 Large, sliced|
|Celery rib||1 Large, sliced|
|Turnip||1 , diced|
|Leek||1 Large, sliced (White And Some Green)|
|Onion||1 , diced|
|Rendered chicken fat/Butter||4 Tablespoon (As Needed)|
|Millet||1⁄2 Cup (8 tbs)|
|Hulled barley||1⁄2 Cup (8 tbs)|
|Brown rice||1⁄2 Cup (8 tbs)|
|Wheat berries||1⁄2 Cup (8 tbs)|
|Stock||10 Cup (160 tbs) (Of Choice)|
|Peeled and chopped ripe tomatoes||2 Cup (32 tbs)|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Bay leaves||2 Large|
|Black pepper||To Taste|
|Shredded swiss chard/Spinach / kale / other greens||2 Cup (32 tbs)|
|Freshly grated parmesan cheese||4 Tablespoon|
Serving size: Complete recipe
Calories 2684 Calories from Fat 915
% Daily Value*
Total Fat 101 g155.8%
Saturated Fat 33.8 g169.2%
Trans Fat 0 g
Cholesterol 118.4 mg
Sodium 5413 mg225.5%
Total Carbohydrates 318 g106.1%
Dietary Fiber 51.4 g205.5%
Sugars 33.3 g
Protein 123 g247%
Vitamin A 456% Vitamin C 214.3%
Calcium 112.5% Iron 95%
*Based on a 2000 Calorie diet
Remove with slotted spoon and set aside.
Adding more fat if needed, brown grains, stirring constantly.
Add 4 cups of the stock, tomatoes, parsley and bay leaves.
Cover, bring to boil, lower heat and simmer 30 minutes.
Add reserved browned vegetables, bring back to simmer and cook 15 minutes until grains and vegetables are tender but still retain their identity.
Discard bay leaves, add remaining stock, reheat and add salt and pepper to taste.
Bring to boil and stir in chard.
Cook just until tender.