Recipes from Camp Part 1: Soups

Favorite Soup Recipes

"Then Jacob gave Esau a pottage of lentils" Genesis 25:34. Since the day Jacob persuaded his brother, Esau, to part with his birthright for a tasty bowl of pottage: soup has been a vibrant part of our Jewish heritage.

Since 1994 I have had the opportunity to bake and cook with the Tikvah and Atzmayim campers. We have made soups, salads, cookies, cakes, side dishes, main dishes, challah and cholent. The aromas that have come out of our kitchen create memories that we will always cherish because cooking is such an integral part of our lives and our heritage. Not only do we eat to sustain ourselves but also we gather together to celebrate Shabbat, holidays and friendships. The following are several pareve soup recipes that we have prepared and shared with guests.

Rose Sharon
Director Atzmayim Program

Split Pea Soup
6 cups water
2 cups dried split peas
2 medium carrots, peeled and sliced
1 bay leaf
1 large onion, coarsely chopped
1/8 tsp ground black pepper

Pick over the peas (look for stones and any debris), and then leave peas in bowl
Bring water to boil in a 4quart pot
Add the peas, onion, carrots and bay leaf
Return to a boil
Reduce heat to medium and cook uncovered for 1½ hours
Stir every so often
When soup has cooled down use an immersion blender to blend the soup
Serve with croutons


Black Bean Soup
2 tsp olive oil 1 medium onion, chopped
2 cloves garlic, minced 1 tsp oregano
½ tsp thyme ½ tsp cumin
¼ tsp cayenne pepper 3 cps canned black beans, rinsed and drained
4 cups vegetable broth
Garnish: 2 chopped tomatoes, ½ cp onion chopped

Head oil in a large saucepan over medium heat
Sauté onions and garlic until tender (about 5 minutes)
Stir in oregano, thyme, cumin and pepper; cook 1 minute longer
Place half of beans in blender and puree until smooth, adding the broth as needed to make a smooth puree
Add puree, remaining whole beans and broth to sauce pan
Bring to a boil over medium heat, then simmer, uncovered, for 25 minutes
Serve with garnishes.

Easy Vegetable Soup
1 tbl olive oil
½ cup chopped red onion
1 clove of garlic, minced
1 medium Yukon gold potato, chopped
½ cup canned corn
½ cup fresh mushrooms
½ cup chopped carrots
14 cup chopped cauliflower
64 oz vegetable broth
1 can chopped tomatoes with basil and garlic
Salt and pepper to taste

Heat oil in a large pot over medium heat
Sauté onion and garlic until tender
Add potato, corn, mushrooms, carrots, and cauliflower
Pour in broth and tomatoes and bring to a boil
Reduce heat to low
Simmer 20 minutes, until potato is tender
Serve with crusty bread