• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Barley Beef Celeriac and Cabbage Soup

  • Recipe Submitted by on

Category: Low Fat, Soups

 Ingredients List

  • 3 c Water
  • 1/4 c Barley
  • 1 lg Garlic clove; sliced
  • 1 Carrot
  • 1 sl Celeriac
  • 3 ts Mushroom bouillon base
  • 1/2 ts Dried thyme


1 ts Peanut oil
1 c Shredded cabbage; loosely
Leek or green onions; to
1/4 c Button mushrooms; optioanl
3 oz Sirloin steak; trimmed,

1 ts Sherry
2 tb Chopped fresh cilantro; or
1/2 c Cooked black beans; drained
-and rinsed
Maggi; to serve

Heat 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%

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