Ingredients

• 1 lb beets peeled and cut into matchsticks
• 1 large yellow onion sliced into half-moon shape
• 1 Granny Smith apple shredded
• 1 very large carrot peeled and shredded
• 1 small white cabbage shredded
• 1 tbsp olive oil or butter
• 8 cups vegetable stock
• 1 lemon juiced
• 2 tbsp horseradish
• 2 tbsp parsley chopped
• 2 tbsp fresh dill chopped

Instructions

In a stock pot over medium heat add the olive oil

Saute the carrots, beets, apple and onions with salt until soft, 5-7 min

Add horseradish and cook 1 min more

Add shredded cabbage and stock. Bring to boil and simmer 15-25 min until vegetables are tender

At the end add parsley and dill

Squeeze in the lemon

Serve with sour cream and boiled potato on the side

Makes 5-7 quarts

Gypsy Soup

Ingredients

• 3-4 tbsp olive oil
• 2 cups chopped onion
• 2-4 cloves crushed garlic
• 2 cups (1 medium large) peeled, chopped sweet potato (3 cups)
• ½ cup chopped celery
• 1 cup (or one small can) chopped tomatoes
• 1 bag kale
• 1 ½ cup (or 1 small can) cooked chickpeas
• 4 cups water or vegetable stock
• 2 tsp paprika
• 1 tsp each basil, salt
• ¼ tsp tumeric, cayenne
• Bay leaf, cinnamon stick
• 1 tbs tamari or soy sauce

Instructions

In large soup pot saute onions, garlic, celery, sweet potatoes in olive oil for 5 min

Add water and seasonings except tamari.  Simmer covered 15 min

Add remaining vegetables: tomato, kale, chickpeas, tamari

Simmer another 10+ min

Serves four

Ellen Perlo’s Taratoor (cold summer soup)

Ingredients

• 1 clove garlic
• 1 scallion
• 1 quart yogurt
• 1 large cucumber diced

Instructions

Blend together put in bowl

Dice second cucumber

Dice second scallion

Add to bowl with a pinch of salt

Top with dill

Fall and Winter Vegetable Soup

Ingredients

• 8 tbsp butter (one stick) cut into pieces
• 1 large onion chopped (2 cups)
• 3 large cloves garlic, chopped
• 6 medium carrots chopped (3 cups)
• 4 medium parsnips chopped (1 cup)
• ½ bunch celery chopped (3 cups)
• 2 white potatoes diced (3 cups)
• 2 sweet potatoes peeled and diced (3 cups)
• 1 medium cauliflower cored and chopped (5 cups)
• 1 cup chopped parsley
• 3 ½ quarts water
• Salt to taste
• ½ tsp each: dried sage, thyme, fennel seeds
• 1 bay leaf
• 10 oz frozen green peas

Instructions

Melt the butter in a large pot over low heat.

Add the onions, garlic, carrots, parsnips, celery, white and sweet potatoes, cauliflower, parsley.

Cover and cook over low heat for 20 min stirring frequently.

Add the water, salt, sage, thyme, fennel seeds, bay leaf.

Cover and bring to a boil, then reduce heat to medium. 

Simmer uncovered for 1 ¼ hours, stirring frequently. 

Add the peas. Cook 15 min, stirring frequently.

Split Pea Soup Vegetarian

Ingredients

• 3-4 cups onion chopped
• 6-8 cloves garlic minced
• 4 cups dried split peas (1 lb each green and yellow)
• 5-6 cups chopped roots: 2 cups sliced carrots, 2 cups diced potatoes, 1 cup parsnips
• 2 stalks celery chopped (1 cup)
• 1 tsp each: dried mustard, thyme, basil
• 2 bay leaves
• 3 ½ quarts water
• ¼ tbsp balsamic or red wine vinegar

Instructions

Simmer water, peas for 20 min

Add carrots and bring back to boil

Add everything else except vinegar and simmer 40-60 min until peas are soft. Stir every 10 min

Add vinegar and salt to taste

Serve with diced tomato and minced parsley

Makes 6 quarts

Art’s Mexican Style Chicken Soup

Ingredients

• 5 lbs chicken legs
• 1 ½ -2 cups mushrooms chopped (4 big mushrooms)
• 2 cups carrots and parsnips chunks mainly carrots
• 2 cups chopped onion (1 large Spanish)
• 6 cloves garlic
• ½ bunch cilantro
• 4 cups potatoes cubed (5 small)
• 2 small cans or 1 large can pozole
• 4-6 black cardamon pods
• 1/2+ tsp cumin
• 1/2+ tsp chili powder
• ½ tsp salt
• 3 quarts water
• limes

Instructions

Heat 3 quarts water

While heating, wash/chop veggies except potatoes

When water boils add chicken

Add carrots, parsnips, onions, mushrooms, garlic,  cilantro, spices

Simmer 40 min

Add potatoes and pozole

Simmer 20-30 min more

Serve with lime

Beef and Lima Bean Soup

Ingredients

• 1 ¼ to 2 cups dried small lima beans (1 16-oz package)
• 2+ lbs beef shanks or other beef soup meat with bones
• 1 quart beef stock
• 1 quart water
• 2+ garlic cloves
• Bay leaves
• 1 medium-large onion chopped (1 to 1 ½ cups)
• 2 large carrots chopped (1 to 1/12 cups)
• Chopped parsnip, turnip (½ to 1 cup total)
• ½ cup chopped mushrooms, onions
• Dash of cayenne
• Oregano and/or parsley
• salt

Instructions

Wash beans put into pot, cover with 2 inches water

Bring to boil and boil for one minute.  Cover and let sit for 1 hour

Boil 1-2 quarts water separately. In large (6Quart+) soup pot brown the beef shanks.  Add stock, 1 quart boiling water, garlic, bay leaves.

Drain and add the lima beans. Simmer for 1 hour.

Three serving suggestions:

- Serve as is with crusty break on the side

- Heat enough soup for generous servings in a pot to a simmer.  Carefully add one raw egg per serving. Cover and simmer gently about 3 minutes.  Serve immediately.

- 15 min before serving, add noodles