Pink Stew

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.

• Ready In: 1 hr 20 mins
• Serves: 10

Ingredients

• 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

1. Bring water to a boil in a large pot.
2. Add seasoning, spices, onions, garlic, beets, carrots and barlley. Simmer for 20 minutes.
3. Add celery and potatoes. Cook for another 20 minutes.
4. Add cabbage, tomatoes, lemon juice and Braggs seasoning. Simmer until vegetables are tender and barley is softened.
5. Serve with a crusty grain bread and humus.