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WINTER HERBAL SOUP – HERBS DE PROVENCE FLAVOR Tomato based with Barley and Black Beans

November 10, 2014

8 cups water or vegetable or grain or meat 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 Rehmannia Root (Shou Di Huang)

1/4 oz Astragalus Root (comes either in little pieces or long slices which easily can be broken up with your fingers)

1/4 oz Nettle Leaf

Place all of the above in large pot and simmer covered for 2 hours. Strain or take out all herbs with slotted spoon and add the following items.

1 cup chopped Carrots (~2 carrots) 1 cup chopped Turnips (~1 turnip with skins) 1 cup chopped Green Beans ~16 dried Shitake Mushrooms chopped (need to soak in hot or cold water for around 15 minutes before cutting to smaller pieces; save broth for future soup stock) 1 teaspoon Sea Salt 1 teaspoon dried Basil 3/4 teaspoon dried Lavender Flowers 1/2 teaspoon dried Oregano 1/2 teaspoon Fennel Seed powder

Simmer in herb broth until desired tenderness

After all vegetables are cooked add the following: 4 cloves fresh Garlic, finely chopped or minced 16 oz Tomato Sauce 11/2 cups cooked Barley 1 cup cooked Black Beans Sea Salt adjust amount if necessary Black Pepper to taste

Gently heat to serving temperature. No need to cook soup further. Serving soup before garlic cooks is a better flavor.




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