Temple Emanu-El Vegetable Soup Recipe

Name: Temple Emanu-El Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb stew beef chunk; ½ cups water; ½ cup dried split peas; ½ cup small dried lima beans; ¼ cup barley; 1 medium onion, diced; 1 celery rib, chopped; 1 teaspoon ground black pepper; 1 tablespoon salt; ¼ 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

Servings: persons

1 lb stew beef chunk
½ cups water
½ cup dried split peas
½ cup small dried lima beans
¼ cup barley
1 medium onion, diced
1 celery rib, chopped
1 teaspoon ground black pepper
1 tablespoon salt
¼ 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

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.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb stew beef chunk, ½ cups water, ½ cup dried split peas, ½ cup small dried lima beans, and more.

Yes, Temple Emanu-El Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Temple Emanu-El Vegetable Soup

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