Around the House: Serve up Some Soup

Around the House: Serve up Some Soup

 By Yehudit Garmaise

As the weather turns colder and the sky darkens earlier, nothing is more wonderful than coming home at night to a steaming pot of hot soup.

Toss a colorful green salad, and put some white or brown rice with water in a rice cooker, cook up some pasta, or bake some potatoes, and just like that: weekday dinners can be ready in flash.

1. Easy Mushroom Barley Soup

  • 2 pounds chunks of beef, plus bones to flavor if you like
  • 2 onions, chopped
  • 3 carrots, peeled and chopped
  • 3 stalks of celery, cleaned and chopped
  • 1 pound mushroom, cleaned and sliced
  • 1 ½ c. barley or brown rice
  • 1 16 oz 
  • Few sprigs of parsley
  • 1 29 oz. can of tomato sauce
  • 1 T. sugar
  • 1 T. salt
  • 12 c. of water

1.     Place meat, bones, and water in a large soup pot, and heat until contents are boiling.

2.    Add the remaining ingredients. 

3.    Cover and simmer for approximately two hours.

2. Lentil soup with Sausages

  • 2 onions, chopped
  • 3 cloves garlic, chopped
  • 1 peeled zucchini, chopped
  • 5 cleaned and peeled celery, chopped
  • 4 peeled and cleaned carrots, chopped
  • 1 bag brown lentils
  • 1 16 oz. can plain tomato sauce 
  • 1 T. salt and ¼ t. pepper
  • 1 t. each: dill, basil, oregano, cumin
  • 1 bay leaf

1 T. honey mustard

2 beef or chicken sausages, sauteed and cut into bite-size pieces to serve on top of the soup

1. Rinse off lentils in a colander, and then put in a glass bowl and cover with water to soak for an hour or two.

2. Chop all the vegetables into small pieces.

3. Sauce the vegetables in olive oil in a soup pot for 5 min.

4. Drain and rinse off the lentils before adding them to the vegetables in the pot.

5. Fill the pot halfway with water.

6. Add contents of can of tomato sauce and spices

7. Bring to a boil, and then simmer for 45 minutes.

8. Remove the bay leaf before serving and stir in the honey mustard.

3. Hot and Sour Soup:

  • 1 pound chicken tenders, cut into bite size pieces
  • 1 c. mushrooms, cleaned, sliced, and stems removed
  • 1 white onion, chopped
  • 1 T. sliced ginger root
  • 1 zucchini peeled and sliced or chopped
  • 1 14 oz. container firm tofu: drained and cut into ¼ inch strips 
  • ½ t. white or black pepper
  • ½ t. sesame oil
  • 1 egg, beaten
  • 1 T. cornstarch
  • 1 T. soy sauce or tamari
  • 2 T. apple cider vinegar
  • 2 T. water
  • 8 cups chicken stock

1. Saute chicken tenders in olive oil and put aside.

2. Gently bring chicken stock, onions, and ginger root to a boil in a soup pot.

3. Take out the ginger root, if you don’t like it in the soup.

4. Reduce heat to very low and add mushrooms, zucchini, tofu, apple cider vinegar and soy sauce. Cook for five minutes.

5. Combine water and corn starch in a small bowl, stir gently until smooth, and pour into soup.

6. While stirring the soup in one direction, pour the egg into the soup in a thin stream.

7. Stir in the sesame oil and pepper.

8. Put the sauteed chicken in the soup.

9. Make some brown or white rice and a salad for a filling meal!

4. Hearty Vegetable Bean Soup

  • 1 bag cholent beans, soaked in water for an hour or two to soften
  • ½ c. lentils
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 5 carrots, peeled and chopped
  • 3 stalks of celery, cleaned and chopped
  • 1 zucchini, peeled and chopped
  • 1 yellow squash, peeled and chopped
  • 1 sweet potato peeled and chopped 
  • 1 T salt
  • ¼ t. pepper
  • 2 t. thyme
  • 2 t. basil
  • 1 t. marjoram
  • 1 t. cumin
  •         1 bay leaf
  • 1 29 oz. can tomato sauce

1. Saute onions and garlic in a soup pot for five min.

2. Rinse off beans and add them to pot.

3. Fill the pot half-way with water, and bring to a boil.

4. Turn the heat down, put lid on pot, and simmer for one hour.

5. Then, add the rest of the vegetables, spices, and tomato sauce, and cook for one more hour.

6. Remove bay leaf, and add more water if necessary.

7. Can add sliced sausages to the top. If you keep it parve, you can serve with potato, cheese, or pizza burekas.

5. Taco Soup

  • 1 pound lean ground beef, sauted in one T. olive oil
  • 1   yellow onion, chopped
  • 2 cloves garlic, chopped
  • ¼ jalapeno pepper, chopped (if you like spicy)
  • ½ red pepper, chopped
  • 1 zucchini, peeled and chopped
  • 3 cans diced tomatoes, or three tomatoes chopped
  • 8 cups beef or chicken broth
  • 1 can tomato sauce 
  • 1 t. each of chili powder, cumin, paprika, oregano, salt, and pepper  
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • ½ can of corn, drained and rinsed
  • 1/3 c. washed and checked chopped cilantro
  • 1 lime
  • Tortilla chips
  • 2 avocados, chopped

1. In a sauce pan, heat 1 T. olive oil, saute beef until completely brown. Add one clove of garlic and little bit of jalapeno, if you like spicy to at the pan.

2. Drain and pat the meat dry.

3. In a soup pot, saute chopped vegetables for five minutes.

4. Add vegetable, beef, or chicken broth and bring to a boil.

5. Turn heat down to simmer and add the drained and rinsed beans and corn.

6. Add the spices, tomato sauce, and ground beef and simmer for 20 minutes.

7. Serve by placing a few tortilla chips, some chopped tomatoes, chopped avocado, a few leaves of cilantro, and a squirt of lime juice.

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