Recipe by Faigy Murray

Basic Vegetable Soup with Variations

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Parve Parve
Easy Easy
6-8 Servings
Allergens

Contains

- Gluten

Ingredients

Basic Vegetable Soup with Variations

  • 2 teaspoons oil

  • 1 medium onion, diced

  • 2 stalks celery, diced

  • 1 medium green zucchini, diced

  • 1 medium yellow zucchini, diced

  • 1 white carrot, peeled and diced

  • 2 small regular carrots, peeled and diced

  • 1/2 cup barley, such as Gefen (optional)

  • 1/4 cup Gefen Red Lentils (optional)

  • salt, to taste

  • pepper, to taste

  • 2 cubes Gefen Frozen Dill or a 1/4 bunch fresh dill

  • 6–8 cups water (see directions)

Directions

1.

In a soup pot, heat the oil, add the onions, and sauté for about five minutes until shiny.

2.

Add the rest of the vegetables, letting them sweat for about five to 10 minutes. Add the barley and lentils (if using), salt, pepper, and dill and toast for about two minutes.

3.

Add the water. (Start with six cups, and if it gets too thick, add more. It’s always easier to add more water than be stuck with watery soup.)

4.

Bring to a boil.

5.

Cover and let simmer for one to one and a half hours.

Tips:

Make it a whole meal: add chicken on the bone, chicken cutlets, or beef stew meat to the soup.

Keep it gluten free: skip the barley. Make it super creamy by adding oatmeal.

Blend it for a cream of vegetable soup.

Add any of your favorite vegetables. Here are some delicious ideas: cauliflower, sweet potato, butternut squash, potato, mushrooms.

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Basic Vegetable Soup with Variations

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