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Blood Type Diet Recipe


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This soup can be made with either lamb or beef shanks--the cheaper cuts work best.

Best Used By Blood Types:
  • Type A Non Secretor (4 beneficials)
  • Type AB (4 beneficials)
  • Type AB Non Secretor (6 beneficials)
  • Type B (5 beneficials)
  • Type B Non Secretor (7 beneficials)
  • Type O (7 beneficials)
  • Type O Non Secretor (6 beneficials)

  • Soups and Broths

  • 1.5kg/3 pounds shank or leg of lamb, suitable for long cooking(cheaper cuts work best here)
  • 1 marrow bone
  • 3 liters/5 pints fresh cold water
  • 50g/2 ounces pearl barley, washed [omit for BT]
  • 50g/2 ounces dried peas
  • 1 whole onion stuck with 4-5 whole cloves
  • several sprigs of fresh parsley and thyme and 3 bay leaves, tied into a bundle
  • 2-3 tablespoons melted ghee or oil
  • 1 large onion, finely chopped
  • 3 medium carrots, finely diced
  • half a medium turnip, finely chopped
  • 4 stalks of celery, finely chopped
  • 2 leeks, finely chopped
  • 1 teaspoon sweetener of choice (optional)
  • sea salt and pepper [optional]to taste
  • 2-3 tablespoons finely chopped parsley or kale

How to make it:
  1. Put the meat and bone into a large pot and add the water, barley, peas and clove-studded onion.
  2. Bring slowly to the boil and skim.
  3. Turn down the heat and add the herbs and season.
  4. Cook at a gentle simmer until the meat is tender. Remove meat and set aside discard marrow bone.
  5. Meanwhile, heat the ghee or oil in a pot and add the onion, carrots, turnip, celery, white of leek and sweetener and cook slowly, stirring occasionally till the vegetables are beginning to soften--about 1 1/2 minutes.
  6. Add vegetables to the stock with barley and peas and simmer gently for about 15-20 minutes till they are fully cooked.
  7. Remove the bundle of herbs and just before serving, add the green of leek and parsley or kale.
  8. Taste and adjust seasoning.
  9. Slice some of the meat thinly into bite-sized pieces and put into the center of heated deep soup plates or bowls (or serve separately), pour over broth and serve with oat bannocks or oatcakes. Yield: 6-8 servings

Blood Type Diet Analysis:

Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Onion (Red/Spanish/Y... 1 ,2 B B N N N B B B
Celery/ Celery Juice 2 ,3 B N B B N N N N
Carrot 2 ,3 B N N N B B N B
Lamb 2 A N N B B B B N
Turnip 3 B B N N N N B N
Pea (Green/Pod/Snow) 1 ,2 ,3 N N N N N N N N
Sea Salt 2 N N N N N N N N

Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.

Oil Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Olive Oil 1 ,2 B B B B B B B B

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Parsley 2 B N B B B B B B
Pepper (Black/ Pepperc... 2 A N A N A N N N

Grain Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Barley 3 N N N N N N A A

Dairy Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Ghee (Clarified Butter... 2 N N N B N B N N

Meat Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Beef 2 A A A A N N B B

Vegetable Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Kale 1 ,2 ,3 B B B B B B B B

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients rich in glucosinolates.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    Please Note:

    There are several cookbooks based on the Blood Type Diet that are available in print:

    Cook Right
    For Your Type

    Cookbook Type A

    Cookbook Type AB

    Cookbook Type B

    Cookbook Type O
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