barley beef celeriac and cabbage soup

Categories
Lowfat
Soup
Cooked meat
Yield
2 Servings
MeasureIngredient
3 cups Water
¼ cup Barley
1 large Garlic clove; sliced
Carrot
1 slice Celeriac
3 teaspoons Mushroom bouillon base
½ teaspoon Dried thyme
1 teaspoon Peanut oil
1 cup Shredded cabbage; loosely packed
  Leek or green onions; to taste
  Pepper
¼ cup Button mushrooms; optioanl
3 ounces Sirloin steak; trimmed, leftover
1 teaspoon Sherry
2 tablespoons Chopped fresh cilantro; or parsley
½ cup Cooked black beans; drained and rinsed
  Maggi; to serve

SAUTE

ADDITIONS

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 ½" 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@...> on Nov 26, 1997

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