This hearty vegetable soup contains beans, peas, potatoes, carrots, and parsnips. Hungarian paprika adds ethnic flavor. The recipe was contributed by Word of Mouth, a Cleveland-based, kosher catering service.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Ingredients:
- 2-3 Tablespoons canola oil
- 1 16 oz bag of frozen baby lima beans
- 1 16 oz bag of frozen baby peas
- 4 medium-large red potatoes, peeled and diced
- 1 med onion peeled and left whole
- 2 large parsley root peeled and sliced
- 2 large parsnips peeled and sliced
- 1 bag of mini peeled mini carrots (try to get the really small ones) or 6 medium carrots peeled and sliced
- 2 Tablespoons sweet Hungarian paprika
- salt and white pepper to taste
Preparation:
1. Heat oil in pot and add all vegetables and seasonings over med to hi heat. Saute for 15 minutes stirring often.
2. Add 12-13 cups of water, bring to boil, reduce heat and simmer for 40-45 minutes with lid on pot.
3. Add frozen peas and cooked pasta. Pasta can be small bowties, orzo, stars, or whatever is preferred
4. Adjust salt and pepper to taste, heat and serve.
TIP:Can be frozen, but be sure to freeze without pasta. SERVING SIZE: Serves 10-15.
SOURCE:
Word of Mouth Kosher Catering. Recipe reprinted with permission.
2. Add 12-13 cups of water, bring to boil, reduce heat and simmer for 40-45 minutes with lid on pot.
3. Add frozen peas and cooked pasta. Pasta can be small bowties, orzo, stars, or whatever is preferred
4. Adjust salt and pepper to taste, heat and serve.
TIP:Can be frozen, but be sure to freeze without pasta. SERVING SIZE: Serves 10-15.
SOURCE:
Word of Mouth Kosher Catering. Recipe reprinted with permission.