Thursday, September 20, 2007 |
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Vegetable Soup (Pareve or Meat) - Vivienne Kalman
By Vivienne Kalman @ 3:14 PM :: 5452 Views ::
529 Comments :: :: All, Soups
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Vegetable Soup |
(Pareve or Meat) |
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Vivienne Kalman |
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This is a hearty, delicious soup that is easy to make. It tastes best made in advance and served the next day. If it will be part of a meat meal, use chicken or beef stock instead of the water and bouillon powder. Adjust the seasonings accordingly. Serve the soup with good bread and a dessert of fresh fruit and your favorite cookie, and you will enjoy a filling and nutritious meal. |
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Ingredients |
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1/2 cup dried lima beans 1/4 cup pearl barley 8 cups water (or chicken or beef stock) 1 can diced tomatoes (14.5 ounces) 1/2 cup thinly sliced carrots 6-8 medium mushrooms, washed, peeled, and sliced 1 large onion, cut in half and sliced 1 tablespoon oil 2 stalks celery, thinly sliced 1 tablespoon bouillon powder (pareve) 1 teaspoon kosher salt (or to taste) 1 teaspoon sugar (or to taste) 1/4 teaspoon ground black pepper (or to taste) |
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Soak lima beans and barley separately for ten minutes. Rinse away the starch. Boil the water or broth, add the lima beans and barley, and cook, covered, on a slow boil for 1/2 hour. Sauté the sliced onions in the oil until soft and translucent. |
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Add diced tomatoes, carrots, mushrooms, sautéed onions, celery, and bouillon powder to the liquid. Continue to cook, covered, another 1/2 hour, stirring occasionally. |
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Add salt, sugar, and pepper. Check for taste. Cook another 15 minutes or until the lima beans are soft. Serve immediately or cool and refrigerate or freeze. |
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Vivienne Kalman is the Food Editor’s mother. She has made this soup hundreds of times, often improvising with the vegetables included. [It is always good!] | |
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