Whether or not the weather allows you to eat in the sukkah this year (and there is a good chance, since Sukkot this year is “early”), hot soup is always good at the start of fall.
Besides taking the edge off everyone’s appetite, soups are a good way to “sneak in” various vegetables that kids might turn up their noses at.
I was given the recipe for Garlicky Bean Soup by a Philippi caregiver here in Israel a few years ago, and I encourage you to try it: Seems simple, but oh, so good.
Mulligatawny Soup is based in India and a good change from “regular” chicken soup. Thick and hearty, it’s closer to a stew than a soup. Pumpkin-Pear Soup: It’s your choice; make it dairy, meat or parve.
And last but not least, try Lentil Vegetable Soup and no one will miss the meat.
Quicker Than Quick Garlicky Bean Soup
2 tsps. oil
5 medium cloves garlic, chopped
1 can (15-oz.) baked beans in tomato sauce
2 Tbsps. tomato paste
Heat the oil in a two-quart pot and saute garlic with a wooden spoon, constantly moving it around, for 3 to 5 minutes, until golden, not brown.
Add the beans and tomato paste. Add water almost to the top and bring to a boil. Lower heat to simmer and cook for 20 minutes or so.
3 Tbsps. canola oil
1 large onion, chopped
2 Tbsps. flour
2 quarts chicken broth
3 Tbsps. uncooked long-grain rice, sorted
8 oz. cooked chicken, diced
2 medium, ripe tomatoes, peeled, roughly chopped
2 stalks celery, thinly sliced
1 medium tart apple, peeled, diced
3 carrots, trimmed, diced
1 medium green or red bell pepper, diced
1 and 1⁄2 tsps. mild curry powder
1⁄8 tsp. black pepper
salt to taste
1⁄2-1 diced jalapeno pepper (optional)
Heat the oil in large stock pot over medium heat. Cook the onion, stirring, about 2 minutes. Stir in the flour; gradually stir in the broth. Heat to boiling. Stir in the rice.
Reduce heat to low. Cover and cook for 20 minutes, stirring occasionally. Add remaining ingredients. Cover and continue to cook for about 20 minutes or until carrots are tender.
Correct seasoning. Ladle into soup bowls, evenly distributing solids and liquids.
Garnish with finely diced jalapeno pepper, if desired.
(Dairy, Meat or Pareve)
2 Tbsps. canola oil
3 large ripe pears peeled, cored, and thinly sliced
1⁄4 cup chopped onion
2 cups cooked, mashed edible pumpkin; or 1 can (16 oz.) pumpkin
1 and 1⁄2 cups chicken or vegetable broth or water
1 3-inch stick cinnamon
1⁄4 cup dry white wine
1⁄3 cup cream or pareve whip
salt to taste
chopped green onion (garnish)
Heat the oil in a large saucepan over medium heat; add the pears and the onion. Cook, stirring constantly, until pears are fork-tender. Let cool a bit.
Position metal knife blade in food processor bowl; add pear-onion mixture and pumpkin. Process until smooth. Return mixture to saucepan; add the chicken broth, cinnamon stick and white wine. Bring to a boil.
Reduce heat to simmer. Cook, covered, for 20 minutes. Remove cinnamon stick. Cool for about 10 minutes. Stir in pareve whip and heat through, being careful not to let soup boil. Salt to taste. Ladle into individual bowls and garnish with chopped green onion.
2 cups brown lentils, sorted and rinsed
5 cups water
1 tsp. salt
1 medium onion, chopped
2 medium carrots, cleaned and peeled if necessary
1-2 medium zucchini, cleaned and peeled if necessary
1 tsp. dried basil
3 oz. tomato paste
freshly ground black pepper
soy sauce (optional)
In a large soup pot, place the lentils, water and salt. Bring to a boil. Lower heat and simmer, partially covered, for 20 minutes.
Crush the vegetables in a food processor or chop finely. Add to the lentil mixture, along with basil, and simmer for an additional 20 to 30 minutes.
Stir in the tomato paste. Season to taste with pepper. Serve piping hot.
Let diners add a few drops of soy sauce at their own discretion.
Rivka Tal is a former Minnesotan who has lived in Jerusalem for the past 46 years. She is a food writer and translator. Email her at: [email protected] .