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Irish "Not-Beef" and Barley Soup


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from... Yahoo      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. 

3  2-ounce  (435-g) cans onion-seasoned beef broth or roasted-garlic seasoned chicken 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 soy sausage crumbles

Preparation - Estimated cooking time: 30-60 minutes -   
1 In a large heavy saucepan, combine all ingredients except the soy meat or soy sausage. 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 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

November 6, 2002