Soup Recipes

My kids never get tired of this Chicken Turkey Soup. They especially like it served with matzo balls. I add turkey to the soup in order to raise the soup's iron content, but the turkey also gives the soup a richer flavor.

It has become a family tradition to serve Chicken Noodle Soup for our Rosh Hashanah holiday meal and Chicken Soup with Matzo Balls for Passover Seder. The herbs and spices used in this Chicken Soup recipe make for a deliciously rich broth.

My kids have always loved to eat Chicken Soup with Matzo Balls for Shabbat dinner. When my teenage son became a vegetarian, I initially replaced Friday night's chicken soup with a vegetable soup and stopped making matzo balls altogether. When I discovered that I can actually make a Vegetarian Matzo Ball soup, I had happy campers at my Sabbath table once again.

This vibrant, colorful Red Pepper Soup, thickened with potato and sweetened with pears, tastes as good as it looks. This recipe was contributed by Word of Mouth, a Cleveland-based kosher catering company.

It is so healthy and economical to throw all your vegetables into a soup and enjoy it all week long. If you have lots of vegetables, double the recipe and freeze part of the soup. This Green Bean Cabbage Soup is one of my family's favorite blended soups. Just saute vegetables, add boiling water and spices, simmer until the vegetables are soft, and blend.

I like to put the ingredients on the counter, print out the recipe, and let my kids make this soup by themselves. They are more likely to eat this economical and healthy soup if they have made it themselves.

One of my favorite kitchen tools is an immersion blender. The immersion blender makes it possible to easily make delicious and healthy vegetable soup. Just boil vegetables under tender, blend and spice. The soup is also economical because you can use whatever leftover vegetables you have in the house - cauliflower, broccoli, zucchini, onion, cabbage, pumpkin, sweet potato, carrots, celery, kohlrabi and more.

This is my mother's recipe. In other words, ingredient amounts are not exact, but the soup is delicious every time. Use whatever leftover vegetables you have in the house - cauliflower, zucchini, onion, cabbage, pumpkin, sweet potato, carrots, celery and more. Just when the veggies are tender enough for the immersion blender, add coconut milk to make the soup creamy but still parve.

This Mushroom Barley Soup is a nice change from Chicken Soup for Sukkot or Simchat Torah dinner. It is easy to make, healthy and satiating. All my guests, even the vegetarians and children at the table, enjoyed this parve soup.