Submitted by James Moyer of Blandburg
2 tablespoons peanut oil
3 medium carrots, pared, cut into 1/2-inch slices
3 medium parsnips, pared, cut into 1/2-inch slices
3 stalks celery, cut into 1/2-inch slices
1 medium onion, coarsely chopped
2 cloves garlic, crushed
1 teaspoon dried thyme leaves, crumbled
1/2 cup whole barley
1/2 cup wild rice, rinsed
7 cups beef broth
2 cups water
3 small potatoes, peeled, cut into 1/2-inch cubes
1 medium tomato, peeled, diced
6 ounces fresh spinach, trimmed, rinsed, torn into bite-size pieces
Salt and freshly ground pepper
Heat oil in large saucepan or 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, the potatoes and tomato. Cover and bring to boiling. Reduce heat to medium-low; simmer covered, skimming and stirring occasionally, 1 hour.
Stir in spinach, salt and pepper, simmer covered 3 minutes. Serve hot.