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Jewish Recipes --> Recipes --> Soups

Vegetable Rice Soup
by Gail Hankin

Pareve/Shabbat
Rosh HaShanahYom Kippur Break-the-fast
Sukkot

Recipe Ingredients:
  • 1 cup uncooked white rice Cooking Spray
  • 1 tsp. chopped garlic
  • 1/4 Cup sliced green onions
  • 6 cups Vegetable Broth recipe
  • 1 carrot, sliced
  • 1 celery stalk, sliced
  • 1 cup diced tomato
  • 1 zucchini, sliced into half-moons
  • 1 cup cut-up sugar snap peas or green beans
  • 2 tbsp. chopped parsley
  • 1 1/2 tbsp. minced, seeded green chili pepper or to taste
  • Salt and pepper to taste
  • 1/4 tsp. cumin
  • Juice of 1 lime (optional)
  • Cook the rice according to directions until tender.  Set aside.
  • Meanwhile, in a medium soup pot coated with cooking spray, sauté the onions and garlic on medium-high heat for 2-3 minutes.  Add the broth, carrot, and celery.
  • Add the tomato, zucchini, sugar snap peas, parsley, chili pepper, salt, pepper, cumin, and cooked rice. 
  • Simmer on low for 10 minutes.
  • Squeeze the lime juice into the soup and serve. 

Serves 6

The Mexican Jewish community is known to be close-knit, with a mixture of Ashkenazic and Syrian Jews.  Many of the children attend Jewish day school, where both Hebrew and Yiddish are taught.  This similar to a vegetarian Mexican tortilla soup.  It would be good with a side of Spice-of-Life Chips.

Taken from: Festivals of Lite Kosher Cookbook

Calories 239
Saturated fat-0 g.
Total fat-1 g.
Carbohydrates-50g.
Cholesterol-0mg.
Sodium-315 mg.
Fiber-4g.
Protein-7g.

Honey Dishes

 
Cooking Tips:  

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