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Jewish Bean, Vegetable, And Noodle Soup

Western.Chefs's picture
Ingredients
  Marrow beans 1 Cup (16 tbs) (Jumbo Sized)
  Beef stock/Chicken stock / soup 7 Cup (112 tbs)
  Onion 1 Medium, chopped
  Coarsely chopped celery 1⁄2 Cup (8 tbs)
  Green pepper 1 Small, seeded and chopped
  Oil 1⁄4 Cup (4 tbs)
  Chopped parsley 1 Tablespoon
  Salt 1 Tablespoon
  Pepper 1 Dash
  Garlic powder 1 Dash
  Canned tomatoes/Tomato juice 1 Cup (16 tbs)
  Noodle squares 1⁄2 Cup (8 tbs) (Plaetchen)
Directions

GETTING READY
1. Soak beans in water overnight or quickly soak them and drain the water.

MAKING
2. Take a large soup kettle, and add stock and beans and boil it. Simmer after reducing heat, by keeping the kettle covered. Cook until the beans turn soft, but still firm.
3. Take a saucepan and heat some oil, cook celery, onion, and green pepper in it for about 5 minutes. Keep on stirring constantly.
4. Stir the onion mixture into the soup along with remaining ingredients and cook over low heat for next 35 minutes.
5. Season as per the taste preferences.

SERVING
6. Serve the Jewish bean, vegetable and noodle soup as a complete meal. Thin it by adding more stock during the time of serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Healthy
Cook Time: 
60 Minutes
Servings: 
6

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