Hearty and satisfying as a meal with some crusty bread, I have also served this soup on a Friday night or Yom Tov.
Parve Vegetable Soup
- Cooking and Prep: 2.5 h
- Serves: 10
Make the Soup
Process the onions and garlic and sauté in oil until soft and transluscent, about five minutes. Meanwhile, process the celery and carrots and add to the pan, continue sautéing until softened, about five to six minutes.
Add remainder of the ingredients and bring to a boil. Lower the heat and cover simmering for about two hours or until the beans are very soft. Adjust seasonings.
Note: This soup freezes well.