2 tbsp. oil
3 carrots, sliced
3 parsnips, sliced
3 stalks celery, sliced
1 med. onion, coarsely chopped
2 garlic cloves, crushed
1 tsp. thyme leaves, crushed
1/2 c. whole barley
1/2 c. wild rice, rinsed
7 c. beef broth
3 sm. potatoes, peeled and cut in 1/2 inch cubes
1 lg. tomato, peeled and diced
6 oz. fresh spinach, rinsed and torn in bite-size pieces
Salt to taste
Ground pepper to taste

Heat oil in Dutch oven over medium heat. Add carrots, parsnips, celery, onion, garlic and thyme. Cook, stirring frequently, until slightly softened, 5 minutes. Add barley and rice; stir to coat. Stir in broth, 2 cups water, potatoes and tomato. Cover and bring to a boil. Reduce heat to medium-low; simmer covered, skimming and stirring occasionally, 1 hour. Stir in spinach. Season with salt and pepper. Simmer covered 3 minutes. Serves 12.