Jewish Bean, Vegetable, and Noodle Soup Recipe
Ingredients
| Jumbo marrow beans -1 cup | ||
| Beef or chicken stock or soup -7 cups | ||
| Medium onion -1, chopped | ||
| Celery -1/2 cup coarsely chopped | ||
| Small green pepper -1, seeded and chopped | ||
| Oil | 1/4 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | 1 Tablespoon | |
| Pepper | 1 Dash | |
| Garlic powder dash | ||
| Canned tomatoes or tomato juice -1 cup | ||
| Noodle | 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1. Soak beans in water overnight or quickly soak them and drain the water.
MAKING
2. Take a large soup kettle, and add stock and beans and boil it. Simmer after reducing heat, by keeping the kettle covered. Cook until the beans turn soft, but still firm.
3. Take a saucepan and heat some oil, cook celery, onion, and green pepper in it for about 5 minutes. Keep on stirring constantly.
4. Stir the onion mixture into the soup along with remaining ingredients and cook over low heat for next 35 minutes.
5. Season as per the taste preferences.
SERVING
6. Serve the Jewish bean, vegetable and noodle soup as a complete meal. Thin it by adding more stock during the time of serving.
1. Soak beans in water overnight or quickly soak them and drain the water.
MAKING
2. Take a large soup kettle, and add stock and beans and boil it. Simmer after reducing heat, by keeping the kettle covered. Cook until the beans turn soft, but still firm.
3. Take a saucepan and heat some oil, cook celery, onion, and green pepper in it for about 5 minutes. Keep on stirring constantly.
4. Stir the onion mixture into the soup along with remaining ingredients and cook over low heat for next 35 minutes.
5. Season as per the taste preferences.
SERVING
6. Serve the Jewish bean, vegetable and noodle soup as a complete meal. Thin it by adding more stock during the time of serving.
Chef
