Temple Emanu El Vegetable Soup Food

TEMPLE EMANU-EL VEGETABLE SOUP

Temple Emanu-El Vegetable Soup image

This is from the cookbook from my former Temple in NJ with a few modifications with the move to Central Florida. This also can be made in a crock pot on low for 8-10 hours.

Provided by mandabears

Categories Vegetable

Time 2h35m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 lb stew beef chunk
12 cups water
1/2 cup dried split peas
1/2 cup small dried lima beans
1/4 cup barley
1 medium onion, diced
1 celery rib, chopped
1 teaspoon ground black pepper
1 tablespoon salt
1/4 cup long grain rice
1 white potato, peeled and cubed
1 sweet potato, peeled and cubed
10 ounces tomato soup, undiluted
10 ounces frozen mixed vegetables

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.

Nutrition Facts : Calories 345.5, Fat 11.8, SaturatedFat 4.7, Cholesterol 38, Sodium 1183.8, Carbohydrate 41.7, Fiber 9.5, Sugar 6.4, Protein 19.5

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