“Everyone-Loves-This-Soup” Soup & Links to Sunday’s TWO New Shiurim

I made this soup last week, as the Nine Days began.  As the name indicates, everyone LOVED this soup!  A couple of my children, who generally don’t want soup, agreed to taste one spoon (only to please their mother!) and then with sheepish smiles, they said “Okay, we’ll take a bowl.”  My brother and niece came over for an unexpected visit and they both each had a bowl as well.  After the evening was done, there was only one bowl of soup left, from the whole pot!

I didn’t know what to call it, hence the title above 🙂

You can call it whatever you like, but this soup is a real winner!

“Everyone-Loves-This-Soup” Soup

In a stockpot, over medium heat, heat some oil (As usual, I used light tasting olive oil)

When the oil is hot, add:

1 large (or 3 smaller) onion(s), diced

4 stalks celery, diced (leaves removed)

2 large handfuls fresh spinach leaves, chopped (optional but recommended. NOTE: When I made this soup last week I did not use spinach; when I made it again yesterday, I did use spinach.  It adds nice color, flavor and has many health benefits!)

Sauté over a medium flame, stirring occasionally.  While the vegetables are sautéing, wash 3 fresh corn on the cobs (remove husks and silks).  One at a time, stand the corn cob upright on a large plate or cutting board.  Using a sharp knife, in a downward motion, cut the kernels off the cob.  Repeat with each corn cob.  Add the fresh corn kernels to the vegetable mixture in the pot.  RESERVE the cobs (DO NOT discard them)!

Continue sautéing all the vegetables together.  If necessary, add some more oil to the pot.

To the vegetables in the pot, add: 4 frozen parsley cubes and 4 frozen basil cubes.  Add one box (8 oz) of white button mushrooms, washed and diced.  Continue to sauté for a few minutes longer.  Season the vegetables with black pepper and garlic powder to taste.

Add 1 box parve vegetable soup stock (32 oz), and enough water to cover the vegetables.  Add 2 bay leaves to the pot, and salt to taste.  Place the shucked corn cobs into the soup.

Cover the pot, bring the soup to a boil, then lower the flame and simmer, covered, about 1 hour.

Happy cooking b’tay’avon and enjoy!



While the soup will provide physical sustenance during these Nine Days (and anytime you make it!) for your enjoyment (and spiritual enhancement, as we prepare for Tisha B’Av) here are the links to TWO NEW (half-hour) shiurim, presented yesterday.  Enjoy and please share!


Presented with the Virtual Beis Medrash:

The Cloud of Concealment: A Fate Worse Than Churban



Presented with the Vayichan Ahavas Yisrael World-Wide Learning Program:

From Single Bricks to a Grand Edifice: Rebuilding With Ahava

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