| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Russian |
Health, Soups |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chickpeas; garbanzos |
| 1/2 |
c |
Kidney beans |
| 1 |
c |
Barley |
| 8 |
c |
Water |
| 1 |
|
Onion |
| 1 |
|
Carrot |
| 1 |
|
Turnip |
| 1/4 |
|
Head small cabbage; shredded |
| 2 |
tb |
Corn oil OR sesame oil |
| 1 |
ts |
Sea salt |
| 2 |
tb |
Shoyu OR tamari; to taste |
| 1 |
|
Handful parsley; chopped |
INSTRUCTIONS
Wash the chickpeas and beans separately, then soak each separately in 2
cups cold water for 8 hours; or bring to a boil, simmer for 2 minutes, and
allow to soak in the warm water for 2 hours.
Drain beans; add fresh water to cover. Bring beans and chickpeas to a boil;
reduce heat, cover, and simmer for 30 minutes. Then combine the beans and
chickpeas with their cooking water in a 4- to 6-quart pot. Add the barley
and remaining 4 cups of water; cover and bring to a simmer, cooking for 40
minutes.
Chop the onion, dice the carrot and turnip, and shred the cabbage. Heat the
oil in a large skillet over medium heat; add the onion and saute, then add
the rest of the vegetables, stirring well after each addition. Continue to
saute for 10-15 minutely Now stir the vegetable mixture into the beans and
barley; add more water if needed and simmer for 25 minutes. Season. Garnish
the soup with chopped parsley and serve.
REF *Recipe from THE BOOK OF WHOLE MEALS: A Seasonal Guide to Assembling
Balanced Vegetarian Breakfasts, Lunches and Dinners, by Annemarie Colbin,
1985 Ballantine. *Reprinted in DIET FOR ALL SEASONS, by Elson M. Haas (MD)
(Paperback - ISBN 0890877327 - Celestial Arts - 1995)
>1998 Hanneman/Buster
Recipe by: A DIET FOR ALL SEASONS (1995) Haas & Manzolini
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 14,
1998
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”