Raise your hand if your Rosh Hashanah meals will include chicken soup.
Now raise your hand if your Rosh Hashanah meals will include soups that feature one of the simanim.
(If you’ll be having a soup that includes two or more simanim, you get extra points. Fish head soup, anyone?)
Although I’m billing this white bean & carrot soup as a great choice for Rosh Hashanah, it also works for any fall day.
It’s light and refreshing from the carrots’ natural sweetness, but it gets a dose of heartiness from the beans. In other words, it’s really good.
Another plus: The ingredient list is pretty basic, and that lets you put up a pot even at the last minute.
If you have a few minutes between now and the start of Rosh Hashanah on Sunday night, give this one a try. A vegetarian soup might be just the thing by the time you get to your third meal of the chag.
…Doesn’t it always come back to Yom Tov?
One year ago: Homemade Oreos
Adapted from 100 Low-Fat Soup and Stew Recipes
Yield: 4-6 servings
- 2 (19-oz.) cans white beans, drained and rinsed (or 4 cups cooked, from 1⅓ cups dried beans)
- 2 cloves garlic, minced
- 5 cups water
- 5 tsp soup mix
- 6 carrots
- salt and pepper, to taste
1. Pour beans into a large soup pot. Add garlic, water, and soup mix. Bring to a boil, then reduce heat to low and simmer (covered) for 10 minutes. Meanwhile, peel and thinly slice the carrots.
2. Add the carrots to the pot and simmer for an additional 15-20 minutes, or until the carrots are cook through.
3. Ladle 3½ cups of carrots/beans/liquid into a food processor fitted with the steel blade (a blender would be fine, too). Process until pureed, then pour puree back into the soup and stir. Taste and season with salt and pepper as needed.