Beauty Shop Soup Recipes

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THE EMPRESS'S SECRET BEAUTY SOUP



The Empress's Secret Beauty Soup image

It is rumored that this soup was a favorite with a Chinese empress and the concubines in the Forbidden City. Serve it as an elegant light lunch or as a refreshing first course for dinner.

Provided by Martha Stewart

Categories     Soup Recipes

Number Of Ingredients 9

1/4 cup rolled oats
1/4 cup wheat berries
1/4 cup barley
1/4 cup brown rice
1/4 cup buckwheat kasha
1 pound watermelon rind cut into 4-inch-long strips (about 3 cups of watermelon rind)
7 1/2 cups spring water
1/2 cup rock sugar broken into small pieces
2 green tea bags

Steps:

  • In a large saucepan, combine the five grains, watermelon rind, and 6 cups of spring water. Bring to a boil. Cover and reduce heat to low, and simmer until the liquid is reduced to 4 cups, about 50 minutes.
  • In a small saucepan, combine the rock sugar, tea bags, and 1 1/2 cups of spring water. Bring to a boil. Reduce heat to medium-low, then simmer for 2 minutes, then remove tea bags. Continue to simmer the mixture until the rock sugar dissolves.
  • Discard rind. Ladle soup into serving bowls, flavor with sugar and green-tea mixture. Serve warm or cold.

Nutrition Facts : Calories 289 g, Fat 2 g, Protein 6 g

BEAUTY SHOP SOUP



Beauty Shop Soup image

Grandma Dona would make this soup and take to the beauty shop when she got her hair done (back when you went to the beauty shop for several hours).

Provided by Irwin Family Favori

Categories     Beans

Time 2h40m

Yield 16 serving(s)

Number Of Ingredients 8

1 cup celery, chopped
1 cup yellow onion, chopped
2/3 cup carrot, sliced
1/2 cup barley
2 (14 ounce) cans beans (any kind)
1 lb kielbasa
3 (14 ounce) cans diced tomatoes
salt and pepper

Steps:

  • Cook and drain barley.
  • Cook celery, onions and carrots until tender.
  • Add cooked barley, beans, kielbasa, diced tomatoes in a crock pot or stock pot.
  • Add additional water to cover.
  • Salt and pepper to taste.
  • You can use potatoes instead of barley and frozen vegetables to replace celery, canned beans and carrots.
  • Put in Crock pot on low for four hours or high for about two hours.

Nutrition Facts : Calories 128.4, Fat 8, SaturatedFat 2.7, Cholesterol 18.7, Sodium 269.5, Carbohydrate 9.6, Fiber 2.3, Sugar 3.2, Protein 5

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