Jewish Bean, Vegetable, and Noodle Soup

Western.Chefs's picture

Jan. 10, 2012


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)



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


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.


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
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 301Calories from Fat 94

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 1598 mg66.58%

Total Carbohydrates 38 g12.7%

Dietary Fiber 7 g28%

Sugars 4 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet