Irish Not-Beef and Barley Soup

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Irish " Not-Beef " and Barley Soup

 

The origin of this satisfying soup is a traditional

mutton broth, the sort that would have simmered in an

iron pot over a fire in a cottage in the west of

Ireland.

 

 

 

Ingredients

 

 

3 2-ounce (435-g) cans onion-seasoned or garlic

seasoned vegetable broth

8 ounces (240 g) chopped green cabbage (about 4

cups)

2 - medium carrots, peeled and diced

1 - medium turnip, peeled and diced

2 cloves garlic, minced

1/2 cup (3 1/2 oz/75 g) raw pearled barley

1 teaspoon dried thyme leaves

1/4 teaspoon ground allspice

1/4 teaspoon freshly ground pepper

1 - bay leaf

8 ounces (240 g) soy burger meat or soysage

 

 

Preparation - Estimated cooking time: 30-60 minutes -

 

1 In a large heavy saucepan, combine all ingredients

except the soy meat or soysage. Bring to a boil over

medium heat, stirring occasionally. Cover, lower heat

to medium-low and simmer until the barley is tender,

about 30 minutes.

2 Break up soy meat into small pieces and stir into

the soup. Cook for 5 minutes. Remove bay leaf.

 

Nutritional Analysis

Number of Servings: about 2 quarts/liters, for 6

servings

Per Serving

Calories 136 Carbohydrate 23 g

Fat 0.9 g Fiber 636 g

Protein 10 g Saturated fat 0.2 g

Sodium 945 mg

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

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