Instructions: Heat water, barley and garlic in a medium sauce pan. Bring to a boil.

Meanwhile, coarsely chop equal amounts of carrot and pared celery root.

Add the vegetables, bouillon base, and thyme to the soup pot; reduce heat, and simmer for about 15 mins. Do not cook all the starch from the barley.

Heat the peanut oil in a skillet and stir fry the thinly shredded cabbage and thinly sliced leek (or scallions). Pepper generously. Add 2 to 3 ounces of leftover beef or pork, diced into 1/2" or smaller pieces and mushrooms; heat through then keep warm.

Increase the temperature under the soup pot and add the sherry. When the alcohol has evaporated, add the cilantro (or a mix of parsley and cilantro), black beans, and the contents of the skillet. Turn off the heat; stir to combine. Serve in wide pasta bowls to show off the colors.

Offer Maggi or other seasoning sauce.

Serves 4 appetizers or 2 entrees.

NOTES : We had this soup for lunch made with leftovers from a restaurant meal.

Very colorful and satisfying. What would we do without our bouillon bases?

So fast and convenient...

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