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Jewish Recipes --> Recipes --> Soups

Nana's Vegetable Beef Soup (p. 79)
(Meat - Serves 20)

Recipe Ingredients:

Food for the Soul

 

What Blessing do I make

 

Jewish Foods


  • 3 lbs. beef short ribs
  • 5 beef marrow bones
  • 2 ears fresh corn, kernels removed
  • 1/2 lb. fresh peas or 1 (10 oz.) package frozen peas
  • 2 sweet potatoes, peeled, diced
  • 2 white potatoes, peeled, diced
  • 1/2 lb. fresh string beans, trimmed, snapped in half
  • 2 onions, diced
  • 1 (10 oz.) frozen lima beans
  • 2 stalks celery, diced
  • 1 (28 oz.) can diced tomatoes, drained
  • 1 parsnip, peeled, diced
  • 1 turnip, peeled, diced
  • Salt and pepper
  • 1 T. sugar
  • 4 oz. dried mushrooms
  • 8 oz. farfel
  • 1 (10 oz.) frozen mixed vegetables


Seasoned with Love
Culinary Treasures from the Breman

"Sharing this recipe is one way of remembering my grandmother who was so dear to me. This is old-fashioned comfort food."


* Note: Vegetable soups are best when made 1 day ahead. The flavors blend and the beans become very soft. When reheating, add small amount of water or stock, as needed.


In soup pot, cover short ribs and bones with water. Bring to boil, lower heat and simmer 45 minutes. Stir in remaining ingredients, except farfel and mixed vegetables. Cover, simmer 2 to 3 hours, adding water as needed. Stir occasionally. Add farfel and frozen mixed vegetables, cook additional 30 minutes.

This soup freezes well.
 

Soups -- Rosh HaShanah Recipes

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods