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Recipe by Hadassah Ganz

Parve Vegetable Soup

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Parve Vegetable Soup
Parve Parve
Easy Easy
10 Servings
Allergens

Contains

- Gluten
2 Hours, 30 Minutes
Diets
- Pescatarian - Vegan - Vegetarian

Hearty and satisfying as a meal with some crusty bread, I have also served this soup on a Friday night or Yom Tov.

Ingredients

Main ingredients

  • 2 onions

  • 3 cloves garlic or 3 cubes Gefen Frozen Garlic

  • 6 tablespoons oil

  • 3 stalks celery

  • 3 carrots

  • 1 cup dried northern (cannellini) beans

Directions

Make the Soup

1.

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.

2.

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.

Notes:

This soup freezes well.

Recipe tags

'best ever' soups bean soup beans recipe contest Shabbos vegetable soups
Parve Vegetable Soup

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