Green Bean Soup

This soup was a delicious lifesaver one year when the beans in my garden decided to just go wild with producing. I had beans coming out of my ears and out of all my friend’s ears as well since they got lots of fresh beans as “gifts”. My friends were starting to duck me if I had any kind of bag in my hands. lol. A friend’s husband who is a true Pennsylvanian Dutchman saved the day with this rich luscious soup. It not only tastes good fresh but freezes nicely as well. Thanks Dutch!

Green Bean Soup

Cook till soft: diced potatoes, onions and celery. When soft, drain and add green beans but in bite sized pieces, small bites of spam or ham, salt, pepper, and parsley. Cover with milk
and add a clump of butter. Heat till hot, but don’t let the milk boil. You can thicken it with some cornstarch for a little thicker soup. 

Options: You can also add chopped  hard boiled eggs.

Vegetarian Jewish Lentil Soup

When I was a teenager
I had friends who lived on Long Beach Island. They had friends who belonged to  Temple Beth Yeshua in New York, a messianic temple. This recipe came from one of
their friends and passed on to me through my friends. (You CAN make it  non-vegetarian by adding some bacon, ham or a hambone.)

Vegetarian Jewish Lentil Soup

Soak 1/2 cup lentils in water while doing the veggies.

In large pot add:
1 TB butter and 2 TB oil

Add:
3-4 cloves of fresh garlic, finely  chopped
2 small chopped onions
1 large stalk celery, chopped
1/4 cup celery leaves
2 carrots, sliced diagonally
2 TB parsley

Cook, stirring, for 5 mins over medium heat. When onions are soft, drain lentils and add to pot. Add 1 1/2 quarts water, salt
and pepper. Bring to a boil. Cover and simmer till veggies are soft and tender; 1-1 1/2 hours.

Chicken Paprikash

This is an old hungarian dish that I got from the sister of a childhood friend. It was handed down to her from her Hungarian grandmother. I recall that I came home raving about it and my mom cooked it and loved it as much as I did. It has warmed up many winter nights for us all. Paprikash is hungarian for Paprika, btw.

Chicken Paprikash

Boil chicken (as much as you want the soup to have). Keep enough of the water used to boil the meat to cover it again.
Cool slightly and dice up the chicken, add 1 large onion, garlic salt, a couple
cloves of garlic, salte and pepper to taste. Add 1/2 to 3/4 can of tomato paste.
Cook down for 1/2 an hour. Add 1/2 tsp paprika. Dice potatos, celery, and
carrots. Add to chicken mixture. when the taters are done, add the rivels.
(Rivels are flour dumplings). Boil for about 20 mins. Sitr often. When brother
is desired consistency, add a small container of sour cream slowly. Stir till
cream dissolves but no longer or the sour cream may curdle.

Rivels: Pour a good amount of flour
into a bowl. Add salt and pepper and enough water to make a thick gooey paste.
Drop by 1/2 tsp size unshaped amounts into the soup. They will cook up in no
time. When firm they are done.

You can subsitute spaeztle, gnocchi, or egg noodles for the rivels as well.