Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 on Apr 14, 1998
