This is Mother Wolff Soup from Sundays at Moosewood. This is one of those
soups that is markedly better the second day, I recommend planning ahead,
soooo much better the second day. This is hearty enough for a main course
Mother Wolff Soup
4 quarts water
1/2 cup dried lima beans, soaked overnight with water to cover, or brought
to a boil and then soaked for 1 hour
1/2 cup uncooked rice (or 1 cup cooked rice)
1/2 cup barley
3 - 4 large cloves garlic, minced
1 tablespoon dried dill weed
1 bay leaf
1 cup diced onions
1 cup chopped celery
spritz of oil spray
1 tablespoon sweet Hungarian paprika
1 cup diced potatoes
1 cup diced sweet potatoes or carrots
1/2 teaspoon salt
several pinches ground black pepper
1 cup green beans or peas (fresh or frozen)
1 cup chopped tomatoes (fresh or canned) or tomato sauce
1/4 cup chopped fresh parsley (optional)
In a large soup pot, combine the water, limas, rice, barley, garlic, dill,
and bay leaf and bring to a boil. Lower the heat, cover, and simmer for 1
1/2 hours, adding more water if needed as the limas and barley absorb
When the soup has been simmering for about an hour, prepare the vegetables.
In a large frying pan, sauté the onions and celery in the oil for a few
minutes. Sprinkle in the paprika. Add the potatoes, sweet potatoes or
carrots, salt and pepper. Cover and cook for a few minutes, stirring
frequently. Stir in the green beans or peas and continue to cook for a few
more minutes until just tender. Set aside.
Stir the soup and remove the bay leaf. Add the sautéed vegetables, the
tomatoes, the parsley if desired, and more salt and pepper to taste.
Simmer, covered, on a very low heat for 1 1/2 to 2 more hours, stirring
occasionally to prevent sticking.
To serve, ladle out generous bowls of this tasty soup. Leftovers will keep
for several days, refrigerated. When reheating, add boiling water if the
soup has become too thick.
Jan's note: I don't do the sauté step, I just toss all the veggies into
pot and let it simmer together.