Passover Soup & Stew

[Guest guest]

Seven Vegetable Stew

Vegetarian " Chicken " Soup

 

 

* Exported from MasterCook *

 

Seven Vegetable Stew

 

Recipe By :Adapted from the Passover Gourmet Cookbook

Serving Size : 0 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 onions

2 carrots

2 red peppers

2 stalks celery

1 cup mushrooms

2 zucchini

2 tomatoes

salsa - to taste -- 2-4 tbsp.

1 cup tomato paste

1 cup water

1 tablespoon sugar

1/4 teaspoon salt

 

Cut onions, carrots, red peppers, celery, mushrooms and zucchini into

bite-size pieces. Saute in veggie broth for 5 minutes until still slightly

crunchy. Cut tomatoes into bite-size pieces and add the rest of the

ingredients. Cover and cook for 20 minutes on simmer.

 

This is delicious served over roasted potatoes. Serve as a vegetarian main

dish and vegetable side dish for others. This serves about 4 vegetarian

entrees when served with other seder dishes. Increase or substitute

vegetables as desired.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 610 Calories (kcal); 4g Total Fat; (5% calories from fat); 24g

Protein; 141g Carbohydrate; 0mg Cholesterol; 2778mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 24 Vegetable; 0 Fruit; 0 Fat;

1 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 1325 0 0 0 0

 

 

* Exported from MasterCook *

 

Vegetarian " Chicken " Soup

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 carrots

salt & pepper

1 pinch safflower " saffron " -- (optional)

1 large onion -- with one clove inserted

2 large parsnips

7 cloves garlic

1 potato -- quartered

5 stalks celery

1 bottle semi-sweet wine

1/2 bunch parsley

1 bunch fresh dill

 

Fill a big soup pot with water. Add the onion, carrots, parsnip, salt and

pepper, garlic. Bring to boil and then simmer for 1/2 hour. Add potato,

celery and wine and simmer 1/2 hour. Add parsley and dill and simmer 15

minutes. Add more salt and pepper to taste.

 

The fresh dill is vital; it makes the soup practically indistinguishable

from the non-vegetarian kind, especially when served with knoedlach.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 773 Calories (kcal); 3g Total Fat; (3% calories from fat); 18g

Protein; 181g Carbohydrate; 0mg Cholesterol; 432mg Sodium

Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 14 1/2 Vegetable; 0

Fruit; 0 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 1301 0 0 0 0 0 0 0 0