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I personally like chunky vegetable soup, but if you don’t want to cube all the vegetables, simply use a food processor fitted with the steel blade to chop them up.
2 medium onions, diced
2 medium sweet potatoes, peeled and cut into chunks
6 stalks celery, cut into chunks
6 large carrots, cut into chunks
1 bell pepper, any color, seeded and cut into chunks
2 parsnips, cut into chunks
12 cups vegetable broth
1/4 cup fresh dill, minced, or 3 cubes Dorot Gardens Frozen Dill, or 1 tablespoon dried
1 cup pearl barley, rinsed and drained
1 and 1/2 cups Gefen Dried Red Lentils, rinsed and drained
salt, to taste
freshly ground Gefen Black Pepper, to taste
1 19-oz. (540-g.) can baked beans
Place all cubed vegetables in a slow cooker and let cook on high for about one hour.
Add the broth, plus more water if necessary to cover all the vegetables, along with dill, barley, red lentils, salt, and pepper.
Cover and cook on low for 8-10 hours, until vegetables are tender.
If desired, you can puree at this point.
Add the baked beans about 20 minutes before serving.
Photography: Daniel Lailah Styling: Amit Farber
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How long if it’s not in a slow cooker? .
Should be the about the same time – just be sure to cook it on the lowest flame and check it every so often! Enjoy 🙂