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.