Please consult the OU's guidelines for checking fruits and vegetables.

This recipe is kosher for Passover.

Vegetable Soup

Courtesy of Women's Branch of the Orthodox Union | Pareve

Make a big potful—it’s even better the next day, reheated.

Ingredients

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


Instructions

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.

Make a big potful—it’s even better the next day, reheated.