Return to Main Recipes Page/Return to Home Page

Pea and Cauliflower Soup (P, TNT)
Source: Unknown
Serves: 16 or more

1 package pea soup mix (Streit's, Manischevitz, etc.)
3 carrots, sliced
1 medium onion, diced
1/2 head cauliflower or 1 package frozen florets (10 oz. package) cut into small florets
2 potatoes diced
2 tablespoons pareve chicken soup mix (you can use a bouillon cube or two; this is used to add some body)
1 cup dry lima beans (can be done overnight or short method the same day) use small limas if you can find them.
1/2 package split peas
1 tablespoon barley, for thickening (I used a little more, but you can adjust this to taste)

Bring water to boil then add all ingredients at the same time. Season to taste with salt and pepper. Cook for about 2 hours, taste to correct seasoning.

Any vegetable can be added--I added string beans once, but the soup as given is lovely. It gets thick the next day, so water can be added to thin a little.

Poster's Notes:
This is a hearty soup that improves with age. Also freezes well.

Posted by Joan Schick, Z'L

Nutritional Info Per Serving: N/A