Hearty vegetable soup from The New York Times Jewish Cookbook: More Than 825 Traditional & Contemporary Recipes from Around the World (page 66) by Linda Amster

  • fresh thyme
  • potatoes
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Can substitute yellow squash for zucchini, beef stock or water for chicken stock, and chickpeas for kidney beans.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yellow squash for zucchini, beef stock or water for chicken stock, and chickpeas for kidney beans.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.