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Easy Esselstyn Diet Recipes with Pictures: Escarole, Beet & Barley Soup

 

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Escarole, Beet & Barley Soup

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Dinner

Dinner

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A great healthy dish that tastes great and presents itself beautifully.

Served

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This soup of vegetables freshly picked on the CSA farm (Endives and Beets), herbs and spices is rich in taste and substance. It is very refreshing and satisfying.

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Get in Advance:

 

1 bundle of escarole, washed and cut into ½ inch stripes

1 red beet, peeled and minced

1 cup celery, minced

2 potatoes, chunked

1/2 onion, sliced and cut

1 garlic clove, minced

2 1/2 cups of low-salt vegetable broth

2 ½ cups of water

¼ cup of barley

¼ teaspoon red chili flakes

½ tablespoon lemon juice

½ tablespoon low-salt tamari

½ tablespoon basil

½ tablespoon coriander

½ tablespoon dill

½ tablespoon cumin

 

Have On Hand:

Red wine (optional)

Parsley for garnishing

Ingredients

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Recipe

(Modified from What Do You do with this Stuff, p19)

 

For 4 Portion. Prep time 75 min.

 

Start with barley

In a deep skillet bring vegetable broth and water to a boil

Add barley

Simmer covered for 15 min

Prepare the vegetables

Mince garlic, onion and celery

Cube potatoes

Peel red beet and chop

Wash escarole, bunch and cut into ½ inch bands and remove the central hard stem pieces

Prepare the soup

Add all cut vegetables

Add all spices

simmer covered for 1 hour

at the end, replace the lost fluid volume (~1 cup) with water or with red wine (optional)

Ready to Serve

Garnish with chopped parsley

Serve with toasted bread

Workplace

Starting to cut the onion

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Choping the vegetrables

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Cutting the beet

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Chopping the washed escarole

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Adding the escarole

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Adding the chopped vegetables

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Adding the spices

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Simmering the soup for 60 min.

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Prepared

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