Vegetable Soup Recipe Kosher
3 cups of tuscan kale stemmed and cut into 1 inch pieces.
Vegetable soup recipe kosher. 8 cloves of garlic pulsed in a food processor until ground. Bring to a boil and cook about one and a half hours or until carrots are soft. 6 cups vegetable broth or chicken broth 2 cloves chopped garlic.
Pound green beans stemmed and then cut into inch segments. 1 cup fresh corn kernels cut from the cob. Add them to the pot and sauté about 2 minutes stirring constantly.
Process the onions and garlic and sauté in oil until soft and transluscent about five minutes. Fill up an 8 quart pot 3 4 with water and bring to a boil. Place vegetables in soup pot and cover with water.
The garlic may be put in a spice bag. Dice all the vegetables with a knife or throw them in the food processor and shred. Add whole parsnip carrots and zucchini.
Stir often to keep the beans from sticking to bottom of the pot. Add the salt and pepper. Add the manischewitz soup mix not the packet of seasoning.
When water is boiled add the split peas and all the blended veggies. 2 large red peppers pulsed in a food processor until ground. Let cook for 1 hour then add the diced vegetables and seasonings.