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
Serves 12 and is very welcome
on a cold winter night.