Temple Emanu El Vegetable Soup Recipes

TUSCAN VEGETABLE SOUP

Steps:

• In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
• Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
• Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
• Serve topped with Parmesan, if desired.

TEMPLE EMANU-EL BRISKET

Steps:

• Sprinkle both sides of the brisket with the garlic powder, paprika, and salt and pepper. Tightly cover the brisket with plastic wrap and refrigerate for 2 days.
• When you're ready to finish the dish, preheat the oven to 500°F.
• Unwrap the brisket, place it in a roasting pan, and roast for 20 minutes on each side. Remove the pan from the oven and decrease the temperature to 350°F. Place the onions under and around the brisket, then cover the top of the meat with the cranberry sauce slices. Tightly cover the pan with heavy-duty aluminum foil and cook until fork-tender, about 3 hours.
• Remove the pan from the oven and allow the brisket to cool. Transfer the brisket to a cutting board, trim the fat, then slice the meat against the grain to the desired thickness. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice, cover the pan with foil, and refrigerate overnight.
• The next day, remove any congealed fat from the top of the sauce. Heat the brisket, covered, at 350°F for 20 minutes, then, uncovered, for another 20 to 30 minutes, until hot and the sauce has reduced a bit. Serve with the sauce.

CHICKEN VEGGIE SOUP

Steps:

• In a large skillet, saute the onion, mushrooms and peppers in butter and oil until tender. Add garlic; cook 1 minute longer., Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low until chicken and barley are tender, 5-6 hours. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

TEMPLE EMANU-EL VEGETABLE SOUP

Steps:

• In a large stockpot mix beef and 12 cups water and bring to a boil.
• Skim foam off the top.
• Lower heat.
• Add split peas, lima beans and barley, onion and celery.
• Simmer for 1 hour, then add pepper and salt, rice, white potato, sweet potato and undiluted tomato soup.
• Cook 1/2 hour.
• Add frozen mixed vegetables.
• Cook 1/2 hour.
• Correct seasonings to your taste.
• Soup is finished when beef is tender.