RECIPES

Ingredients

Makes 6 servings

• 6 cups of water (1 ½ L)
• 3 tbsp of dehydrated vegetable broth (no m.s.g.)
• 2 cups of vegetable juice
• 1 onion minced
• 1 celery branch, minced
• 1 ½ cups of cabbage, minced
• 1 cup of turnips, cubed
• ½ cup of green beans cut in sections
• 2 carrots, cubed
• 2 tsp basil
• 3 garlic cloves, minced
• ¼ cup of green or brown lentils, uncooked
• 2 tbsp barley
• 2 tbsp bulgur wheat
• ¾ cup of cooked legumes (chick peas, Lima beans etc.)

Preparation

1. With the exception of the cooked lentils, minced cabbage and bulgur wheat, add all the ingredients to a sauce pan and bring to a boil. Reduce heat and let simmer for 15 minutes.

2. Add the bulgur wheat and cabbage. Let simmer for another 15 minutes.

3. Test the doneness of the cereal grains and add lentils.

4. Keep heated and serve.

Because of its cereal and legume content, this soup provides a complete source of protein.

Lise Guenette, ND.A
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