Vegetable Three-Grain Soup
From: Isabelle, Portneuf, Quebec, Canada
Comments: Nutritious and low in calorie!
Servings: 4 to 6
IngredientsPreparation
  • 1 tablespoon [15 g] butter
  • 1 large onion, chopped
  • 3 garlic cloves, finely chopped
  • 6 cups [1.5 L] chicken broth
  • 2 tablespoons [30 mL] pearl barley
  • 2 tablespoons [30 mL] bulgur
  • 2 tablespoons [30 mL] brown rice
  • 2 tablespoons [30 mL] green lentils
  • 2 carrots, diced
  • 2 cups [500 mL] rutabaga, diced
  • 2 cups [500 mL] finely chopped cabbage
  • 2 teaspoons [10 mL] basil
  • 1/4 cup [60 mL] freshly chopped parsley
  • Salt and pepper, to taste
  • Into a large casserole, melt butter over medium heat.
  • Soften chopped onion for about 5 minutes, until tender.
  • Mix in chopped garlic, chicken broth, pearl barley, bulgur, brown rice, green lentils and carrot and rutabaga dices.
  • Bring to a boil.
  • Lower heat, cover and leave to simmer for 30 minutes.
  • Mix in chopped cabbage and basil; simmer for 10 to 15 minutes more, until vegetables and grains are tender.
  • Mix in freshly chopped parsley.
  • Season, stir and serve.