Vegetable Soup
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Vegetable Soup
(Make a big potful—it’s even better the next day, reheated)
2 carrots
1 large potato
1 large or 2 small onions
2 ribs celery
1 cup shredded cabbage
1 cup canned tomatoes or
2 fresh tomatoes, diced
¼ lb mushrooms or
1 small can mushrooms
4 cups water
1 tbsp soup powder
salt and pepper
You can dice all the vegetables with a knife or thrown them all in the food processor and shred. Shredding makes a thicker soup. Place all ingredients in a large pot, bring to a boil, then cover and simmer for at least one hour.
Notes: Vegetable Soup
Passover Topics
- Mechirat Chometz
- Gebrokts – Not Just a Half-Baked Idea
- Chametz Sheavar Alav haPesach: The Supermarket Controversy
- Getting to Know Your Matzah
- What Could Be Hiding in My Romaine?
- From Grapes to Kosher Wine
- A Question of Kitniyot
- Shiurim: Measures and Minimums
- What is Kitniyot?
- Which Foods are Chametz?
Preparing for Passover
- Kashering for Passover
- Pesach Dieters, Take Note: You Can Have Your Potato—and Eat It, Too!
- The Chef’s Table- Healthy Passover Pleasures
- In Search of a Stress-Free Pesach? Try Calling Your Local Pesach Organizer
- Tevilat Keilim
- Hints for Pesach Cleaning
