Four-Grain Tomato Soup Recipe

Name: Four-Grain Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 medium onions, quartered and thinly sliced; 2 large celery stalks, finely diced; 2 medium carrots, peeled and finely diced; 2 medium potatoes, scrubbed and diced, or 2 large turnips, peeled and diced; One 28-ounce can salt-free pureed or crushed tomatoes; 1/4 cup raw brown rice, any variety, rinsed (see Note); 1/4 cup raw wild rice, rinsed; 1/4 cup raw millet or quinoa, rinsed; 1/4 cup raw pearl barley, rinsed; 2 bay leaves; 2 teaspoons salt-free seasoning (see page 4 for brands); 6 cups water; 1/4 cup chopped fresh dill; Salt and freshly ground pepper to taste

Servings: persons

2 tablespoons olive oil
2 medium onions, quartered and thinly sliced
2 large celery stalks, finely diced
2 medium carrots, peeled and finely diced
2 medium potatoes, scrubbed and diced, or 2 large turnips, peeled and diced
One 28-ounce can salt-free pureed or crushed tomatoes
1/4 cup raw brown rice, any variety, rinsed (see Note)
1/4 cup raw wild rice, rinsed
1/4 cup raw millet or quinoa, rinsed
1/4 cup raw pearl barley, rinsed
2 bay leaves
2 teaspoons salt-free seasoning (see page 4 for brands)
6 cups water
1/4 cup chopped fresh dill
Salt and freshly ground pepper to taste

1
Heat the oil in a soup pot.
2
Add the onions and saute over medium-low heat for 5 to 8 minutes, until translucent.
3
Add all the remaining ingredients except the dill, salt, and pepper.
4
Bring to a rapid simmer, then lower the heat.
5
Cover and simmer gently for 1 hour, stirring every 15 minutes or so.
6
If the soup is too thick, adjust the consistency with more water as needed, and return to a gentle simmer.
7
Stir in the dill and season with salt and pepper.
8
Simmer gently for 15 to 20 minutes longer, or until the grains and vegetables are completely tender.
9
Discard the bay leaves.
10
Serve at once, or if time allows, let the soup stand off the heat for an hour or two, then heat through before serving.
11
This soup thickens quite a bit as it stands.
12
Add water and adjust the seasonings as needed.
13
Per serving:
14
Calories: 193
15
Total fat: 4g
16
Protein: 6g
17
Fiber: 6g
18
Carbohydrate: 37g
19
Cholesterol: 0mg
20
Sodium: 55mg

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 medium onions, quartered and thinly sliced, 2 large celery stalks, finely diced, 2 medium carrots, peeled and finely diced, and more.

Yes, Four-Grain Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Four-Grain Tomato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions