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WINTER HERBAL SOUP – FENUGREEK & ASTRAGALUS Sweet Sour Flavor with Barley & Adzuki Beans

November 10, 2014

8 cups water or vegetable or grain or meat or bone stock

16 cloves Garlic, peeled, whole

1½ teaspoons Black Peppercorn whole (or use Long Pepper, a Chinese herb called Bi Ba)

2 Bay Leaves whole

1/2 oz Astragalus Root (comes either in little pieces or long slices which easily can be broken up with your fingers) 1/2 oz Fenugreek Seed

Place all of the above in large pot and simmer covered for 1 hour. Strain or take out all herbs with slotted spoon

 

Add the following items to the above strained broth and cook.

3 cups chopped Cabbage

1 1/2 teaspoons Sea Salt

1/2 teaspoon dried Rosemary Leaf ground or broken into smaller pieces

 

When cabbage is tender enough but not too cooked add the following but do not cook further:

3 cups Beets, cooked, peeled, chopped

16 oz Tomato Sauce

4 cups Barley, cooked

3 cups Adzuki Beans, cooked

3 Tablespoons Agave Nectar or Honey

1/4 cup + 1 1/2 teaspoons Cheryl's Herbs Vinegar Extract Combination** or any vinegar of your choice

 

Sea Salt adjust amount if necessary

Black Pepper to taste

 

Gently heat to serving temperature. No need to cook soup further.

 

**Cheryl's Herbs Vinegar Extract Combination: Herbs infused in raw, organic apple cider vinegar at medicinal extract strength. Made from fresh Garlic, Ginger Root, Onion & Habanera Pepper.




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