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Vegetable Stock Soup
Ave. Rating is 5 (1 ratings) Add Your Comments and Ratings

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Soup can be eaten as-is or add matzo balls, vegetarian kreplach or egg noodles.

Serves: 10-12

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Cook Time:
Total Time:

Ashkenazi Parve Soup

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4 large carrots, sliced
1 large yellow onion, sliced thin
1 large bulb fennel (including leaves), coarsely chopped
4 large stalks celery, chopped
4 cloves garlic, crushed
2 medium red potatoes, quartered
1 apple, quartered
1 pear, quartered
3 ears of corn, quartered
1 cup chopped leeks (greens only)
1 bay leaf
1 bunch fresh parsley, chopped
2 tbl. fresh thyme, minced (or 2 tbl dried)
2 tbl. fresh oregano, minced (or 2 tbl dried)
1 tbl. allspice
salt and pepper, to taste
20 cups very cold water


  1. In a large pot, combine all ingredients. Bring to a boil, then cover and reduce heat to simmer for 4 hours.
  2. Remove and discard all vegetables (or eat them!)
  3. Strain and serve.

Reader Comments

Dahrann says...
Rating is 5

I'm shkcoed that I found this info so easily.
May 16, 2016 (report abuse)



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