By S. Roland
2 medium onions, diced
½ head garlic, minced
2 zucchinis, washed and cubed
1 medium to large sweet potato, peeled and cubed
1 small or ½ a large butternut squash, peeled and cubed
2 large potatoes, washed and cubed
2 carrots, peeled and cut into ½ circles
2 stalks of celery, sliced thinly
2 tbsp. olive oil
1.5 cans baked beans (white beans in tomato sauce in Israel)
2 tsp. garlic powder
2 tbsp. onion soup mix
salt and pepper to taste
In a large soup pot, sauté the onion and garlic until the onions start to become translucent.
Add the celery and continue to sauté for 3 minutes. Stir and add the carrots. Sauté for another 5 minutes.
Add the rest of the vegetables, baked beans and spices, and add enough water to cover – water should be 1 inch higher than the vegetables.
Bring to a boil and then lower to the lowest flame possible. Let it simmer for 2.5 hours, stirring every hour.
During the last half hour, taste the soup and adjust spices. Only add water if the water is boiling out. The soup should be on the thicker side.
Serve with onion garlic croutons (optional).
* * * * *
By Eva Schwartz
1 lb. stew beef, cut into very small pieces
2 potatoes, finely cubed
1 carrot, finely cubed
2 stalks celery, finely cubed
1 onion, finely cubed
oil for sautéing
3 tbsp. all-purpose flour
3 ounce tomato paste
5 tbsp. barley
1 tbsp. salt
1 tsp. pepper
2 tbsp. chili powder
1 tbsp. smoked paprika
3 tbsp. sugar
Sauté together the beef, potatoes, carrot, celery and onion in oil until the vegetables are soft, but not too brown.
Sprinkle the flour on soft vegetables and meat, and brown for 2 minutes.
Add 8 cups of water, barley, salt and pepper. Simmer for 45 minutes.
Add chili powder, smoked paprika, and sugar. Simmer five more minutes, and adjust seasonings to taste.
Tastes hot, and sweet, smokey and delicious!Jewish Press Staff
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