Kosher Soups
| Krupnik (Bean Soup) |
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KosherEye.com
Recipe Adapted from 97 Orchard by Jane Ziegelman (Harper Collins)
Bring 2 quarts water to a boil; add 1 cup yellow split peas, one half-cup minute barley, one half-cup lima beans and one-teaspoon salt. Simmer 1 hour; add 1 ounce broken dried mushrooms, 1 minced onion, 1 diced carrot and 1 diced parsley (root). Cook until the vegetables are tender. Fry 1 minced onion in 2 tablespoons of parve margarine until golden brown, then add to the soup. Recipes: Soups, Vegetarian, Bean, Parve, Kosher |
