Deanne's Winter Vegetable Soup

2 tablespoons peanut oil 3 small potatoes (peeled & cubed) 3 each- carrots, parsnips and celery (cut into 1 1/2 inch slices) 1 medium onion (coarsely chopped) 2 cloves garlic (crushed) 1 teaspoons dried thyme (crumbled) 1/2 cup whole barley 1/2 cup wild rice (rinsed) 7 cups beef or chicken broth 1 medium tomato (diced) 6 ounces fresh spinach (bite sized pieces) Sauté carrots, onions, parsnips, celery, garlic and thyme about 5 minutes. Add barley and rice. Stir in broth, 2 cups of water, potatoes and tomato. Cover and bring to boil. Reduce heat and simmer for 1 hour. Stir in spinach, salt and pepper to taste, and cook for additional 5 minutes. Serves 12 and is very welcome on a cold winter night.