Barley Beef Celeriac And Cabbage Soup

Though judgment applies in all these cases, it’s one thing for people with very little knowledge of Jesus to reject the Savior. it’s quite another for people that grow up in Christian family and are heavily exposed to the truth. It’s even quite another for someone to profess faith in Christ, appear to walk with Jesus and then give the Lord a vote of no confidence. And it’s even quite another to do all the above and then intentionally lead other Christians astray by false teaching (see Heb. 6:4-6, 10:26-27; 2 Pet. 2: 20-22).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Cooked meat, Lowfat, Soup	2	Servings

INGREDIENTS

3	c	Water
1/4	c	Barley
1		Garlic clove, sliced
1		Carrot
1		Celeriac
3	t	Mushroom bouillon base
1/2	t	Dried thyme
1	t	Peanut oil
1	c	Shredded cabbage, loosely
		packed
		Leek or green onions, to
		taste
		Pepper
1/4	c	Button mushrooms, optioanl
3	oz	Sirloin steak, trimmed
		leftover
1	t	Sherry
2	T	Chopped fresh cilantro, or
		parsley
1/2	c	Cooked black beans, drained
		and rinsed
		Maggi, to serve

INSTRUCTIONS

Heat water, barley and garlic in a medium sauce pan. Bring to a boil.
Meanwhile, coarsely chop equal amounts of carrot and pared celery
root. Add the vegetables, bouillon base, and thyme to the soup pot;
reduce heat, and simmer for about 15 mins. Do not cook all the starch
from the barley.  Heat the peanut oil in a skillet and stirfry the
thinly shredded  cabbage and thinly sliced leek (or scallions). Pepper
generously. Add  2 to 3 ounces of leftover beef or pork, diced into
1/2" or smaller  pieces and mushropoms; heat through then keep warm.
Increase the temperature under the soup pot and add the sherry. When
the alcohol has evaporated, add the cilantro (or a mix of parsley and
cilantro), black beans, and the contents of the skillet. Turn off the
heat; stir to combine. Serve in wide pasta bowls to show off the
colors. Offer Maggi or other seasoning sauce. Serves 4 appetizers or  2
entrees. HALF : 300 cals, 6.3 g fat, 18.3%  Recipe by: Hanneman (1997
Nov) Riverside  Posted to Digest eat-lf.v097.n300 by KitPATh
<phannema@wizard.ucr.edu> on Nov 26, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 235 Calories From Fat: 33 Total Fat: 3.8g Cholesterol: 6mg Sodium: 221.7mg Potassium: 469mg Carbohydrates: 41.6g Fiber: 11.2g Sugar: 3.6g Protein: 9.9g