Kosher Recipe home | Browse Kosher Recipes | Recipe Themes | Kosher Holiday Recipes | Members | Celebrity Chefs | Celebrity Bloggers | Kosher Cookbooks
  Vegetarian Vegetable Soup
Save to Recipe Box   Schedule   Print & Save   Share
Libbyl follow me send pm

Prep Time:
  not specified
Difficulty Level:
  not specified
Health Conscious:
  not specified
  not specified
Cooking Method:
  Oven Cook
  not specified
Main Ingredients:
  not specified
  not specified

Units Converter

Servings    recalculate
You must be logged in to view ingredients.
Please register or login for access
You must be logged in to view preparation instructions.
Please register or login for access
Helpful Hints
This soup recipe is so versitile,and can be adjusted to your own taste as to how many,or the amount of spices you wish to use.To use as a base for another soup recipe,leave carrot,potato,and onion sliced in half.Soup cube,or Gefen parsley,garlic,sautéed onion---all in the frozen case are also delicious.For fleshing soup,meat or chicken,can aso be added,after 1/2 an hour of cooking.makes 3 quarts.Freezes well.
Comments / Reviews
1. Is there an error here in the amount of water?? Twenty one quarts is enough for an army....which would undoubtedly need more than one carrot, one potato, and one onion.... Perhaps it should be 2 quarts? 2 Red lentils or green/brown lentils? 3. Lentils and barley usually don't take anywhere near an hour, no? Thanks.
janetb, 2014-09-07
Yes,of course you are right.2-3quarts,would be correct.But to double the recipe is also very tasty.Regarding,the cooking time,it would depends on how soft you want the vegetables..The barley takes some time to soften.I have also tried boiling the lentils and barley separated,but I find it loses lots of flavor.Also,I have tried using different types of lentils,red or brown tastes the best.I would not advise using all three types in one soup.I have added frozen cauliflower and /or frozen broccol
libbyl, 2014-09-09
I have been microwaving the lentils for about five minutes before adding to soup - but I am not sure if it would affect the vitamins of the vegetables.
libbyl, 2016-01-26
Write a Review/Comment/
Ask the Chef of the Recipe
You must be logged in to use this feature
Your Comment

(Maximum characters: 500)
Optional Image upload:
Rate the Recipe
rate by checking the appropriate boxes:
Clear Directions
Photo Worthy
Easy to Make
Kid Friendly
Share This
  Write a Review/Comment
  Ask the Chef of the Recipe
 Start a Meal


Menus with this Recipe

Other Recipes with these Main Ingredients

 1. Sweet Pepper Poppers
 2. Cookie Dough Ice Cream
 3. Doughless Knishes
 4. Corned Beef
 5. Snickerdoodle Cookies

Other Recipes by this Chef

 1. Parve Spring Asparagus Spears
 2. Chocolate Rum Balls
 3. Long Potato Knish
 4. Herbal Tea Coated Chicken
 5. Blueberry Cobbler

Tag with this Recipe
Oven Cook

Culinary Kosher is recipe sharing community built around a large database of Kosher Recipes including Shabbat recipes (with plenty of kugel recipes), Pesach / Passover recipesShavuos recipes (tons of Kosher cheesecakes!).  Also check out our special Tu B'Shvat Recipes page.  You add your own recipes and download from the site directly into your own private recipe box.  You can follow the new recipes of our celebrity chefs as well as Kosher food Bloggers. You can even check out our Kosher Cookbook reviews and buying guide. We also have a great selection of Kosher Menus for all occasions including Shabbat MenusPesach / Passover MenusShavuos MenusChanuka MenusPurim Menus and more.  You can also post your party photos on the site. Culinary Kosher maintains a database of Kosher Restaurants that is constantly being updated.  Culinary Kosher also has a wide selection of Jewish greeting cards and invitations for all occasions like Bar Mitzva and Bat Mitzva, Chasuna, Chanukah, Melaveh Malka, and vort.   Come join us for kosher cooking fun and information...