Pressure Cooker Stew for Sukkot: Oxtail Soup

April 9, 2013

Author: Kitchen Tested

Originally published in Kitchen Tested.

Ingredients:

2 lbs. beef oxtail

6-8 marrow bones

1 package frozen mixed vegetables

2 large carrots, chopped

2 stalks celery, chopped

1 parsnip, chopped

1 turnip, chopped

1 onion, chopped

1 bunch fresh parsley

1 bunch fresh dill

1/2 cup barley

1/4 cup split peas

1/4 cup elbow macaroni

2 potatoes

2 Tbsp onion soup mix

2 tsp salt

1 tsp sugar

Preparation:

In a pressure cooker, place the frozen mixed vegetables, carrots, celery, parsnip, turnip, onion, parsley and dill.

Rinse the barley and split peas and add to the pressure cooker.

Add all remaining ingredients and cover with water. Close the pressure cooker.

Bring water to a boil (should take around 20 minutes) then cook for 15 minutes.

Note: if you don’t have a pressure cooker, you can make this soup in a regular pot. Just boil the soup for 1-2 hours.

Pasta E Fagioli

July 28, 2014

Author: C Grillo

Ingredients:

1/2 bag of Great Northern beans

1/2 bag Pinto beans

1/4 cup lentils

1/4 cup split peas

1 tsp parsley

1 stalk celery (chopped)

1 cup crushed tomatoes

1 carrot (chopped)

1 large onion (chopped)

1/2 stick margarine or butter

salt to taste

1 cup broken spaghetti noodles (cooked)

1 box frozen spinach OR broccoli

Directions:

Wash and drain Great Northern & Pinto beans and add to pot. Fill the pot 3/4 full with water

Add parsley, carrots, onions, tomatoes & salt to pot. Bring to a simmer (partially covered) for 3/4 hour.

Add lentils and split peas and Oleo (margarine/butter) and cook for another 3/4 hour – stir a little every so often.

Cook separately frozen spinach or broccoli and spaghetti – add to pot when finished (Split peas should be soft) adjust salt to taste and serve.