Soup is perfect for cold winter days
Jerusalem has been unseasonably cold this year, so I started reading my soup files. Here are three that will be wonderful cooking during frigid winter weather. I always make enough to serve and to put a container in the freezer!
4 tbsp. canola oil 2 minced garlic cloves 1 cup chopped onions 2 lb. ground beef 3 cups kidney beans 1 chopped green pepper 1 cup finely chopped tomatoes salt to taste 2 tsp. sugar 2 tsp. paprika 4 tbsp. chili powder 4 cups tomato sauce
Heat oil in a soup pot. Sauté garlic, onion and beef. Add beans, green pepper, tomatoes, salt, sugar, paprika, chili powder and tomato sauce. Simmer 45 minutes.
Easy sweet and sour cabbage soup
6 pareve beef cubes 7 1/2 cups water 3 cups sliced cabbage 1 1/2 cups tomato sauce 6 tbsp. brown sugar 1 1/2 tsp. lemon juice dash white pepper 1 1/2 diced onions
Place beef cubes in a soup pot with water to dissolve. Add cabbage, tomato sauce, brown sugar, lemon juice, pepper and onions. Bring to a boil. Reduce heat and let simmer 45 minutes. Makes 6 servings.
Asian chicken noodle soup
2 tbsp. canola oil 2 tbsp. sesame oil 2 chopped onions 4 sliced celery ribs 8 smashed garlic cloves 2 sliced carrots 6 cups water 4 chicken cubes 3 lb. chicken thighs 2 julienne sliced kohlrabi 2 cups crushed tomatoes in thick puree 2 tsp. ground ginger salt to taste 1 lb. Chinese noodles 2 cups chopped cilantro leaves 2 lb. sliced bok choy 1/2 cup lime juice 1/4 cup soy sauce Heat canola and sesame oil in a soup pot. Add onion, celery, garlic and carrots. Cook and stir about 5 minutes. In a second pot with boiling water, cook the Chinese noodles about 5 minutes. Drain.
To first pot, add water, chicken cubes, chicken thighs, kohlrabi, tomatoes and ginger. Cover and cook 30 minutes. Remove chicken and cut into bite-size pieces. Return to pot. Add cilantro, bok choy, lime juice, soy sauce and noodles. Bring to a boil and simmer 5 minutes.