Barley Soup

Makes 2 ½ quarts

Ingredients:

2 quarts golden (yellow split pea) broth mixture
1 bay leaf
¼ teaspoon black pepper
1 ¼ cups barley
1 red bell pepper, chopped
1 cup fresh mushrooms, sliced

What to do?

If you are making the broth fresh for this soup, add the barley, bay leaf and black pepper to the yellow split pea mixture when you add the hot water, so the barley can cook while the split peas do. Otherwise, cook the barley until tender, along with the bay leaf and black pepper in the broth. The barley will take about an hour and a half to cook. After the first hour and 10 minutes, add the bell pepper and mushrooms and cook for another 20 minutes. Add salt to taste if desired.

Gespacho

When made by Maxine, this soup was always a hit!

Ingredients:

6 ripe tomatoes, peeled and drained
2 cups tomato juice
1/3 cup olive oil
5 tablespoons lemon juice
garlic juice or minced garlic
1 teaspoon of sweet basil
1 teaspoon salad herbs
dash of Tabasco sauce
salt, pepper, sugar - to taste

What to do?

Mix all ingredients. Chill at least 2 hours. Serve with diced cucumbers, sweet onion, green pepper, celery and croutons. Easy and yummy as pie!

Many Bean Soup

From Laurels Kitchen
8 to 10 cups

Ingredients:

1 onion, chopped
¼ cup oil
1½ teaspoons paprika
1 cup pinto beans
8 to 10 cups water or vegetable stock
1 tablespoon celery seed
1 bay leaf
1 cup kidney beans
1 cup lima beans
1 cup yellow split peas
1 ½ teaspoons dill weed
4 teaspoons salt
¼ teaspoon pepper
optional-chopped vegetable

What to do?

Sauté onion lightly in oil, with paprika. Rinse Pinto beans in cold water and add them to the onion along with 4 cups of water or stock, celery seed and bay leaf. Partially cover the pot and cook for about 1 hour. Wash and add kidney beans and lima. Add more liquid if much has boiled away. Cook another hour still partially covered. Rinse and add split peas, dill, salt and pepper. Be sure there is enough liquid to keep soup soupy. Cook another hour, partially covered. For many bean stew, you can add chunks of celery, carrot and potato or whatever vegetables you like halfway through this hour. Cook 3 hours.

Pareve Carrot Soup

Ingredients:

4 leeks
4 large potatoes
4 pounds of carrots
4 cubes of pareve chicken soup

What to do?

Chop the leeks and sauté in olive oil for 10 minutes, or until soft. Sauté potatoes and carrots in oil for 5 or so minutes. Add 8-10 cups of the soup mix and simmer for 30 minutes all together. Puree and then add more of the soup stock depending on how thick you like it. Bring to a boil and add 2 teaspoons of curry powder and some salt and pepper Honey is also a nice touch! Cook for another 10 minutes or so so the spices are well absorbed. Enjoy.

American Café Summer Vegetable Soup

6 Servings

Ingredients:

¼ cup olive oil
1 small onion, coarsely chopped
1 large clove garlic, finely chopped
1 large red sweet pepper, coarsely chopped
2 small zucchini, coarsely chopped
2 small yellow squash, coarsely chopped
1 cup canned plum tomatoes with juice
1 teaspoon fennel seed
1 ½ teaspoons salt
a sprinkle of thyme
¾ teaspoon black pepper
½ pound (1/2 basket) cherry tomatoes
4 large fresh basil leaves or 1 teaspoon dried
1 ½ tablespoons red wine vinegar
1 ½ cups tomato juice

What to do?

In a pan large enough for all the ingredients, heat the olive oil until very hot. Add all ingredients except for the cherry tomatoes, basil, vinegar, and tomato juice. Stir and cook over medium heat for 6 minutes. Add cherry tomatoes and basil, cook 10 minutes more. Add vinegar and tomato juice. Cool for a few minutes and puree soup in batches in a blender. Chill well and serve cold garnished with a thin lemon slice.