Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This soup is hearty and filling, deep with flavor, and special enough to make it onto my “unique soup” list.
2 tablespoons oil
1 onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, thinly sliced
1 to 2 cups diced vegetables of your choice. I like zucchini, yellow squash and bell peppers. Feel free to substitute sweet potatoes, celery root or parsnips.
6 cloves garlic, sliced, or 6 cubes Gefen Frozen Garlic
28 ounces Tuscanini Diced or crushed tomatoes
14 ounces navy beans (optional, if you want to make this soup even more of a meal)
1 cup Pereg Quinoa, rinsed well (use 1 and 1/4 cups for a thicker soup)
4 cups vegetable broth or 4 cups water mixed with 4 tablespoons vegetable soup mix
2 cups water
1 teaspoon salt
pinch of red pepper flakes (optional)
Sauté the onions, carrots, celery and chopped vegetables in oil for about eight minutes. Stir often.
Add garlic and cook for another minute.
Add the rest of the ingredients. Turn up the heat and bring to a boil.
Cover and cook for 25 minutes.
Top with crunchy radish slices or chopped scallions if desired.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation