Temple Emanu-El Vegetable Soup

Submitted by mandabears

"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."

 

• Ready In: 2hrs 35mins
• Ingredients: 14
• Serves: 8-10

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

directions

1. In a large stockpot mix beef and 12 cups water and bring to a boil.
2. Skim foam off the top.
3. Lower heat.
4. Add split peas, lima beans and barley, onion and celery.
5. Simmer for 1 hour, then add pepper and salt, rice, white potato, sweet potato and undiluted tomato soup.
6. Cook 1/2 hour.
7. Add frozen mixed vegetables.
8. Cook 1/2 hour.
9. Correct seasonings to your taste.
10. Soup is finished when beef is tender.