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Temple Emanu-El Vegetable Soup

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“This is from the cookbook from my former Temple in NJ with a few modifications with the move to Central Florida. This also can be made in a crock pot on low for 8-10 hours.”
READY IN:
2hrs 35mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  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.

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