Try this Barley Beef Celeriac and Cabbage Soup recipe, or contribute your own.
Suggest a better descriptionHeat 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
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 135 | ||
Calories from Fat: 24 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 29.2mg | 1 % | |
Potassium 181.2mg | 5 % | |
Total Carbohydrate 25g | 7 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 19.8g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 135
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