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

Vegetable Soup
This recipe is kosher for Passover.
Vegetable Soup Courtesy of Women's Branch of the Orthodox Union | Pareve
1 hour, 10 minutes 10 minutes
1 hour
8 to 10 servings

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 Tablespoon soup powder
  • Salt and pepper

  1. Dice all the vegetables with a knife or throw them in the food processor and shred. (Shredding yields a thicker soup).
  2. Place all ingredients in a large pot, bring to a boil, then cover and simmer for at least one hour.

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