Recipe by Debi
This recipe is basically a Borscht adapted from the CHIP (Coronary Health Improvement Project) Optimal Diet Cookbook. I kicked it up a notch and turned into into more of a stew than a soup but it still fits well within the guidelines of the CHIP program. If you are at all interested in lowering your blood pressure, cholesterol levels and weight - do check into this very affordable program out of Loma Linda. **Beeflike seasoning is a vegetable based "beef" flavoured boullion - I recommend one from a health food store as they are much lower in sodium than the brands you find at the grocer. Braggs is like a soy sauce but much lower in sodium. Also found in health food stores.
- 10 cups water
- 3 tablespoons beeflike seasoning, boullion
- 2 cups onions, chopped
- 2 garlic cloves, minced
- 1 teaspoon hot chili paste, sombel oelek
- 1⁄2-1 teaspoon red pepper flakes
- 4 cups beets, diced small
- 1 1⁄2 cups carrots, diced small
- 1 cup celery, sliced
- 3 cups potatoes, diced small
- 1 cup barley, rinsed
- 4 cups cabbage, finely chopped
- 2 cups tomatoes, diced
- 1 tablespoon lemon juice
- 1 teaspoon braggs all purpose seasoning
Directions See How It's Made
- Bring water to a boil in a large pot.
- Add seasoning, spices, onions, garlic, beets, carrots and barlley. Simmer for 20 minutes.
- Add celery and potatoes. Cook for another 20 minutes.
- Add cabbage, tomatoes, lemon juice and Braggs seasoning. Simmer until vegetables are tender and barley is softened.
- Serve with a crusty grain bread and humus.