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Navy Bean Soup Yerushalmi
Ingredients:
1/2 pound of Navy Beans, soaked overnight
1/4-1/2 cup of smoked turkey, salami, or your favorite smokey salted meat
3-4 tablespoons of olive oil
1/2 onion
3-4 Carrots, diced
3-4 stalks of celery, chopped small
1-2 teaspoon of salt (to taste)
1 teaspoon of fresh finely ground pepper
1 tablespoon of Worchestershire Sauce
1 tablespoon of A1 Sauce
Finely chopped parsley (optional)
Procedure:
Place soaked Navy beans in a large stock pot; cover with cold water. Add leaves of celery and/or celery root. Bring
to a boil and turn it to medium simmer until the beans are very soft. Discard celery root and leaves.
Meanwhile, saute smoked turkey or salami in olive oil in a saucepan. Add onions until softened; stir in chopped carrots
and celery, and saute for several minutes. Add salt and pepper. Add contents of saucepan to cooked Navy beans and stir well.
Add Worchestershire Sauce and A-1 Sauce and bring to a boil. Season to taste. Serve with finely chopped parsley on top.
Lentil & Spinach Soup
Ingredients:
12 oz bag (3/4 pound) of green lentils
3 medium onions, sliced
1/4 cup of olive oil
1/4 pound of fresh spinach
3 teaspoons of cumin
3-4 cloves of garlic, minced
1-2 teaspoons of sea salt (to taste)
1 teaspoon of fresh ground pepper (to taste)
Procedure:
Lentils do not need to be soaked. Add lentils to large soup pan and cover with water. Bring to a boil and turn it down
to a medium simmer, until lentils are soft but do not fall apart.
Meanwhile, slowly saute sliced onions in olive oil in saucepan until they are carmelized. Add spices, minced garlic,
salt and pepper and stir for another minute, taking care not to burn. Add all of this to the cooked lentils and bring to a
boil again. Boil soup for another couple of mintues. Finally, add the fresh spinach and simmer for about 2 minutes, stirring
the soup, taking care not to overcook the spinach.
Serve about 1/2 cup of soup in bowls.
Authentic Israeli Chicken Soup
Ingredients:
1 Whole 2 pound (1 kilo) chicken
Leaves and ends of whole bunch of celery
2 Carrots, washed and chopped roughly
1 Potatoe, washed and quartered
1 cup of chopped orange squash (this is the Israeli secret...it really is a great addition)
6 cloves of garlic, minced (more or less - your option)
Celery stalks, washed & chopped fine
2 Carrots, washed, peeled, chopped fine
1 onion, chopped fine
2 Tablespoons of A-1 Sauce
1 Tablespoon of Worchestershire Sauce
Dash of Hot sauce
1-2 teaspoons of salt (to taste)
1 teaspoon of fresh finely ground pepper (to taste)
Procedure:
Add the first 5 ingredients and cover with cold water. Bring to a boil and turn down to simmer for about 2 hours. Remove
and discard all the vegetables; debone chicken when cooler. Add deboned chicken meat back to the soup.
Meanwhile saute the remainder cut up vegetables, seasonings (except sauces) in a large pan in olive oil for about 5 minutes.
Add this mixture to the soup. Add sauces, salt and pepper. Bring to a boil again and simmer another 10 minutes until vegetables
are tender.
Options (Use less vegetables in the soup for the following): Add prepared matzah balls, dumplings,
or add thin or wide noodles the last 10 minutes of cooking.
Israeli Garlic Soup
Ingredients:
Leaves and end stalks of whole celery bulb
1 whole onion, chopped
2 medium carrots, roughly cut
2-3 large heads of garlic, peeled and minced
Olive oil
a little butter
2 cups of sliced fresh mushrooms
2 teaspoons of salt
1 teaspoon of finely ground black pepper
1 Tablespoon of Worchestershire Sauce
2 Tablespoons of A-1
1/2 cup of heavy sweet cream (100 grams)
Procedure:
Add celery, minced garlic, chopped onion to a large stock pot filled with cold water. Bring to a boil and simmer on medium
heat for about 1 1/2 hours. Discard celery and carrots.
Saute finely chopped low-fat smoked turkey, mushrooms in olive oil and a bit of butter in sauce pan. Add salt and pepper
to this mixture and stir to incorporate for a couple of minutes; pour all of this into soup stockpot. Bring the
soup to a boil again. Add the heavy sweet cream and stir thoroughly and let it heat through. Serve steaming hot.
Garlic & Leek Soup
This soup is so delicious, I'm sure it is the reason that the Israelites
in the desert begged to go back to Egpyt...longing for leeks and garlic...!
Ingredients:
Leaves and end stalks of whole celery bulb
1 whole onion, chopped
2 medium carrots, roughly cut
2-3 large heads of garlic, peeled and minced
Olive oil
a little butter
2 cups of sliced fresh mushrooms
2 large leeks, washed, halved and sliced
2 teaspoons of salt
1 teaspoon of finely ground black pepper
1 Tablespoon of Worchestershire Sauce
2 Tablespoons of A-1
1/2 cup of heavy sweet cream (100 grams)
Procedure:
Add celery, minced garlic, chopped onion to a large stock pot filled with cold water. Bring to a boil and simmer on medium
heat for about 1 1/2 hours. Discard celery and carrots.
Saute finely chopped smoked salted meat, mushrooms and leeks in olive oil and a bit of butter in frying pan. Add
salt and pepper to this mixture and stir to incorporate for a couple of minutes; pour all of this into
soup stockpot. Bring the soup to a boil again. Add the heavy sweet cream and stir thoroughly and let it heat through. Serve
steaming hot.
Creamy Tomatoe Soup
Ingredients:
Saute:
2 tblsps butter or margarine
2 tblsps onion, chopped
Blend:
3 tblsps flour
2 tsp sugar
1 tsp salt
1/8 tsp pepper
dash of garlic salt, basil, oregano, thyme
Remove from heat and gradually whisk in:
2 cups tomatoe juice or V-8 (Tomatoe-Vegetable juice)
Bring this to a boil, stirring constantly. Boil 1 minute.
Stir hot tomatoe mixture into:
2 cups cold milk
Heat almost to a boiling point. Serve with a twirl of heavy cream, if desired. Sprinkle a bit of minced parlsey in the
center (optional).
NOTE: The recipe can be doubled for a larger pot of soup.
Hearty Vegetable Soup
Ingredients:
Leaves and end stalks of whole celery bulb
1 whole onion, chopped
2 medium carrots, roughly cut
1 large head of garlic, peeled and minced
2 tblsps of smoked turkey lunch meat, salami, or favorite smokey salted meat for good flavor
2 cups fresh whole mushrooms (any kind), sliced
1 cup of selection of favorite root vegetables, diced: potatoes, celery, carrots, parsnips, turnips, etc.
Olive oil
2 teaspoons of salt (to taste)
1 tsp finely ground black pepper
1 tblsp of Worchestershire Sauce
2 tblsps of A-1 sauce
Dash of hot sauce, optional
Procedure:
Add celery root, and leaves, minced garlic, carrots, chopped onion to a large stock pot filled with cold water. Bring
to a boil and simmer on medium heat for about 1 1/2 hours. Discard celery and carrots.
Saute finely chopped smoked salted meat in olive oil and a bit of butter in frying pan first, then add root vegetables,
and finally the mushrooms. Add salt and pepper to this mixture and stir to incorporate for a couple of
minutes; pour all of this into soup stockpot. Bring the soup to a boil again. Serve steaming hot.
Beef & Vegetable Soup
Ingredients:
Basic Soup Stock:
Beef, cut up into 2-3" cubes
1-2 Beef bones, optional
Leaves and end stalks of whole celery bulb
1 whole onion, chopped
2 medium carrots, roughly cut
1 large head of garlic, peeled and minced
2 tsp salt
1 tsp pepper
1 cup of selection of favorite root vegetables, diced: potatoes, celery, carrots, parsnips, turnips, etc.
1 cup green beans, fresh or frozen (optional)
1 cup peas, fresh or frozen (optional)
Olive oil
A bit of butter
2 teaspoons of salt (to taste)
1 tsp finely ground black pepper
1 tblsp of Worchestershire Sauce
2 tblsps of A-1 sauce
Dash of hot sauce, optional
Procedure:
In a heavy oiled baking pan, put beef bones and beef chunks. Drizzle olive oil, coarse sea salt and fresh ground pepper.
Bake for about 15-20 minutes, stirring occasionally until the bones and beef begin to brown.
Crock Pot option: Scrap beef bones and beef into a large croack pot; add celery root, leaves,
minced garlic, onions, carrots. Add 2 tsps salt and pepper. Cover with water and bring to a boil and turn down to simmer overnight.
Stock Pot option: Scrap beef bones and beef into a large stock pot. Add celery root, and leaves,
minced garlic, carrots, chopped onion to a large stock pot filled with cold water, adding salt and pepper. Bring to a
boil and simmer on medium heat for about 1 1/2 hours. Discard celery and carrots.
Saute finely in olive oil and a bit of butter root vegetables in frying pan until they begin to brown; add salt
and pepper to this mixture and stir to incorporate for a couple of minutes; pour all of this into soup
stockpot. Add peas and green beans, if desired. Bring the soup to a boil again and simmer until vegetables are done. Serve
steaming hot.
Israeli Pumpkin Soup
Ingredients:
Vegetable or Chicken Stock
2 onions, chopped
3-4 carrots, peeled and chopped fine
2 tsp salt
1 tsp pepper
Olive oil
5-6 cups of fresh pumpkin pieces
Heavy cream
Finely ground nutmeg
Freshly ground pepper
Procedure:
Saute onions and root vegetables in olive oil. Add chicken or vegetable soup stock to a large stock pot and pour in the
sauted onions and root vegetables. Add quartered pumpkin pieces. Bring this to a boil and turn down to simmer for about
an hour or until the pumpkin is very soft. Take off heat.
Use a soup processor to make a creamy texture. Serve the hot soup with a drizzle of heavy cream in a swirl. Sprinkle
finely ground nutmeg and pepper on top.
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