Mother Wolf Soup

Enjoy this meat free winter warmer.

• 6 pints water
• 1 tablespoon paprika
• 1/2 cup dried lima beans soaked
• 1 cup diced potato
• 1/2 cup uncooked rice
• 1 cup diced sweet potato or carrots
• 1/2 cup barley, uncooked
• 1/2 teaspoon salt
• 4 garlic cloves crushed
• Pinch black pepper
• 1 tablespoon dill
• 1 cup green beans
• 1 bay leaf
• 1 cup chopped tomatoes
• 1 cup chopped celery
• 1/4 cup chopped parsley

• In a large soup pot, combine water, limas, rice, barley, garlic, dill, and bay leaf and bring to the boil. Lower heat, cover and simmer 1 1/2 hours, adding more water if needed as the limas and grains absorb the liquid.
• When the soup has been simmering for about one hour, prepare the vegetables.
• In a large frying pan saute the onions and celery in 1 tablespoon water for a few minutes. Sprinkle in the paprika. Add the potatoes, sweet potatoes or carrots, salt, pepper. Cover and cook for a few minutes, stirring frequently.  Stir in the green beans or peas and continue to cook, covered for a few more minutes until just tender. Set aside.
• Stir the soup and remove bay leaf.
• Add the sauteed vegetables, the tomatoes, the parsley and more salt and pepper to taste.
• Simmer, covered, on very low heat for 1 1.2 to 2 more hours, stirring occasionally to prevent sticking.
• Serve with fresh, crusty bread.