2 medium onions

2 celery stalks

2 carrots

2 potatoes

2 tablespoons oil

1 (28-ounce) can crushed or puréed tomatoes

½ cup raw brown rice (or wild rice; don't use white)

¼ cup raw pearl barley

¼ cup raw millet (or quinoa)

2 bay leaves

2 teaspoons mixed herbs (whatever you like), plus extra for garnish (optional)

6 cups Roasted Vegetable Broth (see recipe on page 5)

Salt and pepper

Mustard (optional)

Chopped green onions (optional)

• Cut the onions into thin slices. Finely dice the celery, carrots, and potatoes (peels on or off potatoes).

• In a soup pot, heat the oil and sauté the onions on medium for 2 to 3 minutes. Add all the rest of the ingredients. Bring to boil, reduce to a simmer, and cover. Cook for 1 hour, stirring every so often, since the grains tend to sink to the bottom of the pot. Discard the bay leaves.

• Add salt and black pepper to taste, and a bit of mustard, if you like. If the soup is too chunky, add water to thin to the desired consistency. Simmer for another 15 minutes. Garnish with green onions or a bit more of the mixed herbs.

Serves 8

Garnish with green onions or a bit more of the mixed herbs.