Temple Emanu-El Vegetable Soup |
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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 10 |
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This is from the cookbook from my former Temple in NJ with a few modifications with the move to Central Florida. This also can be made in a crock pot on low for 8-10 hours. Ingredients:
1 lb stew beef chunk |
12 cups water |
1/2 cup dried split peas |
1/2 cup small dried lima beans |
1/4 cup barley |
1 medium onion, diced |
1 celery rib, chopped |
1 teaspoon ground black pepper |
1 tablespoon salt |
1/4 cup long grain rice |
1 white potato, peeled and cubed |
1 sweet potato, peeled and cubed |
10 ounces tomato soup, undiluted |
10 ounces frozen mixed vegetables |
Directions:
1. In a large stockpot mix beef and 12 cups water and bring to a boil.
2. Skim foam off the top.
3. Lower heat.
4. Add split peas, lima beans and barley, onion and celery.
5. Simmer for 1 hour, then add pepper and salt, rice, white potato, sweet potato and undiluted tomato soup.
6. Cook 1/2 hour.
7. Add frozen mixed vegetables.
8. Cook 1/2 hour.
9. Correct seasonings to your taste.
10. Soup is finished when beef is tender.
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