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Parve
Easy
10 Servings
Allergens 
No Allergens specified
3 Hours
Diets
This recipe came about in the name of shalom bayis. My husband prefers soups that are smooth and pureed, while I like chunky soups with pieces of vegetables that I can actually discern. So, for years (and I’ve been married over 10 years now), I’ve been making two soups on soup nights. Then, I came up with this solution, which makes us both happy.
2 tablespoons oil
2 large Vidalia onions, chopped
6 cloves garlic, crushed, or 6 cubes Gefen Frozen Garlic
1/2 jar roasted red peppers
1 (6-ounce) can Gefen Tomato Paste
1 package Tuscanini Cannellini Beans, drained and rinsed
1 parsnip, peeled and diced
3 large zucchini, peeled and diced
3 celery stalks, diced
4 large carrots, peeled and diced
1 tablespoon kosher salt
1/2 teaspoon black pepper
2 tablespoons honey
water, to cover
Heat oil in a large pot. Add onions and sauté for five minutes. Add garlic and sauté five more minutes.
Add onion mixture to a food processor with peppers, beans, and tomato paste, and blend until creamy. Transfer back to pot.
Add parsnip, zucchini, celery, and carrots. Season with salt, pepper, and honey.
Add water to just cover vegetables. Cook over low heat for two and a half hours and serve.
Photography by Esti Waldman
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