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Parve
Easy
1 Hour, 30 Minutes
Diets 
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.
2 cello packets Manischewitz Vegetable with Mushroom Soup Mix
1 tablespoon oil
1 onion, chopped
1 leek (white part only), chopped
2 to 3 carrots, peeled and diced
2 to 3 stalks celery, diced
2 (8-ounce) boxes mushrooms, sliced
1 zucchini, diced
2 teaspoons salt
freshly ground pepper
1/4 cup Mishpacha Flour
8 to 9 cups water or broth, such as Manischewitz Vegetable Broth
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
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The recipe looks so delicious! Can it be made in a slow cooker? If so, what changes need to be made? Thanks 🙂
Erin says that this soup can be made in a slow cooker- you may need to just add more water.
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!