Overnight Vegetable Soup

Submitted by StephsTreats

"– Don’t use beans: Brown rice, chickpeas, aduki or mung beans might be OK, as they don’t get everything cloudy. In this case use 2 cups raw and skip the chestnuts listed in the recipe. (Passover: No beans no legumes) - Optional but really delicious: Any stems (repeat: Just the stems, not the leaves) from a bunch of kale or Swiss chard whose leaves you used for another dish, thinly sliced. – Low maintenance. Soup I could just throw in a pot and forget all about. No sauteing or frying or anything. After dicing everything, I considered my labor done, and so will you! – Use only vegetables that will stand to the long cooking time: In other words, no zucchini, peas, string beans, cabbage etc. – Use ingredients that would yield a clear broth, not release starch that would cloud the soup. – Don’t use any tomato product, except maybe 2-3 tablespoons tomato paste to deepen the color (I didn’t use any). Like chocolate, tomatoes tend to dominate a dish and blow all other ingredients out of the water, excuse the pun. That said, the recipe still remains pretty elastic, in that you can adjust the amounts of each vegetable you are using to suit your personal taste. If you want to make this a meat soup, go ahead and throw in 2-3 pounds beef chunks. Still I would say, don’t skimp on the mushrooms, or the squash, these two are too delightful to reduce. I am adapting the amounts I used to an 8-9 quart pot." - See more at: http://www.levanacooks.com/beyond-cholent-overnight-vegetable-soup-recipe-meat-variation/#sthash.z5YziEh3.LOFTfVbl.dpuf"

 

• Ready In: 11hrs
• Ingredients: 17
• Serves: 30

ingredients

• 1 lb butternut squash, no peeling necessary, diced small
• 1 large carrot, diced small
• 1 large turnip, diced small
• 1 large parsnip, diced small
• 1 large yukon gold potatoes or 1 large other not-too-starchy potato, diced small
• 2 large leeks, sliced
• 1 (5 ounce) package peeled vacuum-packed roasted chestnuts, crumbled or (5 ounce) package a dozen large pitted dates, sliced
• 4 celery ribs, peeled, sliced thin
• 1 head garlic, peeled, cloves left whole
• 1⁄3 cup olive oil
• 2 teaspoons turmeric
• 2 good pinches saffron
• 1 large sprigs rosemary
• 1 large sprigs tarragon
• 4 -5 bay leaves or 1 teaspoon ground basil
• salt (add pepper just before serving, or the broth will turn acrid)
• 1 lb shiitake mushroom, sliced thin (caps only, no stems)

directions

1. Place all ingredients in a large crockpot, and cover with water to full capacity. Set on low, and plug just before shabbos.
2. Adjust seasonings and add pepper to taste.