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Feeding the Temple – BABY, I T’S COLD OUTSIDE!

When it’s cold, there are few things as satisfying as a bowl of hot soup!

In previous articles, we’ve talked about some variations of soup you can prepare when cutting veggies for other dishes. The compelling benefit of the soups, below, is the “heat your tummy” satisfaction and the ease with which they are prepared.


In this recipe for Minestrone, the rice, while optional, constitutes a complete protein when combined with the beans. If it’s been prepared and frozen (see Feeding The Temple – The Starter Kit) it will be like just-steamed after heating in the microwave. Placing the rice in the bowl instead of adding directly to the soup avoids overcooking the rice if there are leftovers. The soup will reheat well, because the kale doesn’t cook away.

3 cans Minestrone, (16 oz. each, or similar size, depending on brand)

4 cups kale, cleaned, stems removed (available, packaged, ready to use)

1 can (15 ½ oz.) red kidney beans, rinsed and drained

1 can (15 ½ oz.) white kidney beans or Great Northern beans, rinsed and drained

½ cup chicken or vegetable broth

Steamed rice, optional

  1. Progresso is a favorite, but other brands will do, as a base for this soup. The size of the can may differ so adjust accordingly. Place all ingredients in the pot and heat until the kale is cooked (it will wilt, but retains its form; it is unlike spinach, which melts after wilting).
  2. Place the steamed rice (if using) in the bowl and top with soup.


This soup is also known as “Jewish Penicillin!” Talk about old-fashioned cures, this fills the bill. Eat it hot! If starting from scratch, this recipe will take hours on the stove to thoroughly cook the chicken while the flavor melds with the vegetables. This version, on the other hand, takes long enough for the veggies to have an opportunity to soften and to flavor the broth. Depending on the strength of the broth used, you may want to cook it longer to embolden the flavor. It’s a good idea to cook this the day before serving. Allow the soup to cool, after seasoning to taste, and refrigerate overnight.

4 cups chicken broth

4 cups vegetable broth

Celery tops from a full stalk of celery, washed, ends discarded

6 celery ribs, cleaned

1 onion, sliced

2 parsnips, peeled and cut in pieces

10 baby carrots or 4 carrots, scrubbed or peeled

Salt and pepper to taste

  1. Combine all ingredients in a large pot.
  2. Bring to a boil and lower to cook on high simmer until all vegetables are thoroughly cooked.
  3. Add seasonings to taste.


4 cups leftover “A Take On Jewish Mama’s Chicken Soup”

¼ teaspoon ground ginger

2 tablespoons frozen green peas

1 cup EggBeaters, or store brand (in a carton in the egg area of your supermarket)


  1. Talk about a quick change…when heating the chicken soup, bring to a boil.
  2. Add the ginger and peas.
  3. Stir the soup, briskly, as you add the EggBeaters, while stirring.
  4. Serve immediately.

This Egg Drop Soup is not as pretty as the restaurant version, but it does taste good! And it serves up a healthy protein addition to your day.

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