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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 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 cups of water

cup of barley

teaspoon red chili flakes

tablespoon lemon juice

tablespoon low-salt tamari

tablespoon basil

tablespoon coriander

tablespoon dill

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 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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