Russian Soup (colbin)
| 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 | T | Corn oil OR sesame oil |
| 1 | t | Sea salt |
| 2 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 243
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 492.9mg
Potassium: 461.2mg
Carbohydrates: 53g
Fiber: 12g
Sugar: 5.7g
Protein: 7.9g