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Israeli and Jewish   -   Vegetable Soup   adapted from the molly goldberg jewish cookbook

Description
Ingredients
  • 2 Tablespoons Olive Oil
  • 2 Large Onion -- sliced
  • 2 Medium Carrots -- sliced
  • 1 Cup Cabbage -- shredded
  • 2 Stalks Celery -- sliced
  • 1/2 Pound Peas
  • 1/2 Pound Green Beans
  • 1/4 Pound Lima Beans
  • 7 Cups Water
  • Salt And Pepper -- to taste
  • 1/2 Teaspoon Sugar
  • 1 Can Tomatoes -- chopped
  • 1/4 Pound Fine Egg Noodle -- cooke and drained
  • 2 Tablespoons Parsley -- chopped
Directions Saute onion until done. Add carrots, cabbage, celery, peas, green beans and lima beans. cover and cook 10 minutes. Add remaining ingredients except noodle and parsley. cover and cook over medium heat for 30 minutes. Add noodles and parsley. cook 5 minutes. Serve immediately.
Serves 4
Time to Make 0:00



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