8 Servings
1 Hour, 30 Minutes
Allergens
When Kosher.com reached out to me to develop a recipe using the Manishewitz cello packets, I immediately smiled and thought of my Bubby, who would always use them in her soup. She was famous for her soup – I would go to her home every Thursday night and it was always part of our meal. When I was a child, she would blend it for me because I didn’t like all the pieces. I am so happy to be able to share my Bubby’s delicious and hearty soup – I hope it warms your family as much as it has mine.
Rinse beans and peas.
Heat oil over medium heat in a large pot. Sauté onion, leek, carrots, and celery until sweating and softening. Add zucchini and mushrooms and sauté until liquid from mushrooms starts evaporating.
Add flour and mix.
Add beans and peas, reserving flavor packets for later.
Add eight to nine cups water, bring to a boil and then reduce to a strong simmer.
Cook until beans are soft (this can take an hour).
Add small seasoning packets and cook for additional 10 minutes.
Sponsored by Manischewitz
Great and easy soup.
I put it up before work and it’s ready for lunch time to feel lots of people home and feeling under the weather.
I added a little more water as it got very thick very quickly and had to adjust the salt and pepper accordingly.
Warm, easy and filling. Yay!