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Recipe by Yehudis Mann

White Vegetable Soup

Meat Meat
Easy Easy
10 Servings
Allergens

Contains

- Gluten
2 Hours, 30 Minutes
Diets

Ingredients

White Vegetable Soup

  • 3 potatoes, diced

  • 1 package chicken bones or 2 chicken bottoms

  • 1 tablespoon salt

  • 12 cups water

  • 1 cup barley, such as Gefen Pearl Barley

Directions

1.

Sauté onion in oil until translucent. Add vegetables and cook until soft but not mushy.

2.

Place chicken in a mesh bag and add to the pot. Add water and salt and bring to a boil. Lower flame and simmer for one hour. Add barley and cook for another hour.

3.

OPTIONAL: If chicken bottoms were used, pull apart into pieces and add to the soup.

Credits

Photography and Styling by Chay Berger
Assisted by Nina Braun

White Vegetable Soup

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