Mother Wolff Soup

1. 1

   In a large pot, combine the first 8 ingredients and bring to a boil. Lower heat, cover and simmer for 1-1/2 hours, adding more water if needed as the barley, uncooked rice and beans absorb water.

2. 2

   In a large skillet, saute the onions and celery in the oil for a few minutes. Add the paprika. Add the potatoes, sweet potatoes or carrots, salt and pepper. Cover and cook for a few minutes, stirring often. Add the green beans and continue to simmer, covered, until vegetables are just tender. Set them aside.

3. 3

   Remove the bay leaf from the soup. Add the sauteed vegetables, the tomatoes, parsley (if using) and more salt and pepper to taste.

4. 4

   Simmer covered, on very low heat for 1-1/2 to 2 hours, stirring occasionally.

5. 5

   Ladle out generous servings and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.