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

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Dinner	Escarole, Beet & Barley Soup
Posted by: Klaus Stories of Members The Books Community Supported Agriculture Dinner	Dinner A great healthy dish that tastes great and presents itself beautifully.	Served 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.
	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
	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 Choping the vegetrables
	Cutting the beet	Chopping the washed escarole
	Adding the escarole	Adding the chopped vegetables
	Adding the spices	Simmering the soup for 60 min.
	Prepared
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