Four Grain Vegetable Soup

Source: In a Vegetarian Kitchen (slightly modified by Aimee)
Makes 8-12 servings

1 TB oil
1 cup chopped onion
2 large celery stalks, chopped
2 medium carrots, peeled & chopped
1 large sweet potato, peeled & diced
1 can (28 oz.) diced tomatoes, pureed
¼ cup bulgur
¼ cup wild rice
¼ cup millet or quinoa
¼ cup barley
2 bay leaves
1 tsp thyme
½ tsp sage
1 tsp dill
1 tsp garlic salt
6 cups water
salt & pepper to taste


Heat oil in a soup pot; add onion & saute
Stir in celery, carrots, sweet potato, tomatoes, 4 grains, & seasonings
Stir in water & bring to a boil; turn down heat & simmer (covered) 1 hour or until grains & vegetables are tender