Recipe - Russian Soup (Colbin)

One half cup Chickpeas; garbanzos
One half cup Kidney beans
1 cup Barley
8 cup Water
1 Onion
1 Carrot
1 Turnip
One fourth Head small cabbage; shredded
2 tablespoon Corn oil OR sesame oil
1 teaspoon Sea salt
2 tablespoon Shoyu OR tamari; to taste
1 Handful parsley; chopped

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 6quart 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 1015 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 EATLF Digest by KitPATh phannema@wizard.ucr.edu on Apr 14,
1998