Place barley, carrot, celery, onion, and bay leaves in large pot and cover with 4½ cups water
or vegetable stock. Bring to boil and then add all remaining ingredients. Cover and simmer over
low heat for 30 - 35 minutes, or until veggies and barley are tender. Allow soup to stand for an
hour (to blend flavors) and then heat before serving. Also good cold. Six large bowls or 8 cups.
Per serving (6): Calories 95.5, Fat 0.57 g (5% cff), Carbohydrate 21.8 g, Protein 2.8 g.
1/3 cup uncooked barley
1 large sliced carrot
1 stalk chopped celery
1 medium chopped onion
2 bay leaves
3 cups red cabbage coarsely chopped or shredded
1 14 oz. can no salt added plum tomatoes & liquid
or 10 fresh roasted tomatoes with skins
3 t red wine vinegar
2 T brown sugar or honey
2 t paprika
½ t dried thyme
ground pepper and salt to taste
| ©2000 Dr. Neal Pinckney |  |
Healing Heart
Foundation www.kumu.org |