Vegetable Broth

vegetable brothPerfect to make for the vegetarian cousins for my Seder’s matzo ball soup, or great as a base for Minestrone soup, mushroom barley soup, kale and white bean soup, borscht,  or other veggie soups. It smells fantastic while cooking.

vegetables3 medium leeks

1 bunch celery, outer stalks and leafy tops

1 onion

4 cloves of garlic

3 carrots

2 sprigs fresh rosemary

1 Tb thyme (fresh or dried, depending on the season)

1 tsp each dried dill weed, oregano,

4 bay leaves

1 – 2 Tb salt

several grinds black pepper

Boil 6 cups of water in a large pot.

soaking leeksDiscard root end off of leeks. Slit leeks down the middle several times, then chop crosswise. Place them in a salad spinner and fill it with water. Let soak while chopping other vegetables. Then lift basket and discard dirty water. Repeat 2 more times, rubbing leeks to loosen dirt, then rinse thoroughly.

Rinse onion, trim top and tail, then cut into large chunks, including the skin for its lovely golden color. Peel the bitter skin from carrots and chop roughly. (I sometimes use dried but edible baby carrots instead). Pull outer stalks from celery and discard the dirty bottoms. Rinse well and chop roughly. Cut leafy tops from the inner stalks and rinse and chop roughly. Smash garlic in a molcajete or mortar and pestle to remove shell, and chop.

cooking brothAdd all vegetables and seasonings to boiling water and let boil for ½ hour. Transfer to a crock pot and let cook all day or night, depending on when you begin.

Strain broth through a sieve and adjust salt. The broth freezes well, so put in several containers for future use.


Rainbow Chard with Arabic spices and Israeli couscous

Somewhere over the rainbow,
In my backyard,
Growing green, red, and yellow,
Organic rainbow chard.

My daughter and I invented this recipe together on Mother’s Day. We started in the backyard where we are growing rainbow chard. This grows in red, white and yellow colors.

We chop it, stems and all, and sauté with onions, shallots, garlic, mushrooms and lemon, and add  the Arabic spices sumac and coriander. When the vegetables are tender, we stir into Israeli couscous. We garnish it with cilantro, and toasted pine nuts.

Israeli couscous or Maftoul,  is shaped like small pearls and is chewier than its Moroccan cousin. I cook it in broth Roz’s Jewish Chicken Soup (plus a vegan version). You can make this dish vegan by using the vegetable broth.

If only achieving peace in the Holy Land was as easy as blending Palestinian and Israeli cuisines!

Serves 6 side dishes:

Israeli couscous:
1 ½ cups Israeli couscous
1 ¾ broth (chicken or vegetable)
½ teaspoon salt to taste
2 Tb  lemon juice (Meyer lemon is nice)
1 bunch chard: 10 -12 leaves and stems, washed
10 mushrooms
2 large cloves shallots, minced
1 onion, quartered and sliced thin
2 cloves garlic
1 tsp sumac
2 tsp zataar or dried thyme
1/2 tsp salt
1/4 tsp ground coriander
1 tsp lemon juice
¼ cup broth
Zest of 1  lemon (Meyer is best)
¼  cup pine nuts
2 Tb cilantro leaves

Boil 2 cups broth in a medium saucepan with salt and lemon juice. Remove ¼ cup and reserve.

While broth is coming to a boil, toast the Israeli couscous in a  skillet over medium heat, stirring frequently about 7 minutes until golden-brown. Add it to the 1 3/4 cups broth and cover. Reduce heat to low, and simmer for 10 minutes  until couscous is tender.

While  couscous is cooking, prepare the vegetables. Quarter the onion, then slice thinly.  Heat 2 Tb olive oil in heavy frying pan. Add onions, sumac, coriander, zataar or thyme, and salt. Sauté until onions are soft and translucent.


Cut mushrooms into quarters and add to onions.

Mince garlic and shallots and add to the onions. Sauté them a few minutes until they turn golden.

Slice the chard stems thinly, and chop the leaves. Add to the onion mixture with the reserved broth, lemon juice and zest. Mix well and cover pan. Cook for 6-8 minutes over medium heat, stirring occasionally, until chard softens.

Toss with the Israeli couscous. Garnish with pine nuts and fresh cilantro leaves if desired.

Kale and Bean Soup

Here’s another rainy day soup. I just dreamed it up and made it. Luckily everyone in the family liked it on the first try. The rosemary, thyme and garlic give it a lovely aroma.

I dice the kale, celery, leeks, and red bell pepper in the food processor for faster prep and cooking. Just discard the kale’s thick stems first.

I made this  using dried beans as well. I boiled them in chicken stock for 5 minutes, then transferred them to a crock pot and added the rest of the ingredients. I cooked it on “high” for 3-4 hours until beans and kale are tender. You can also heat the crock pot to high, then let it cook on low while you are at work, or overnight. This way you don’t have to worry about stirring the pot so the cheese won’t stick to the bottom! And homemade beans are so much better than canned ones!

In case there are leftovers, this soup is even better the next day, when flavors have developed even more..

serves 8 bowls

½ gallon (8 cups) homemade chicken or vegetable stock Roz’s Jewish Chicken Soup (plus a vegan version) (you can use boxed stock, but it won’t be as good!)

1 rind Parmesan cheese

¼ tsp red pepper flakes

1 tsp. dried oregano

1 Tb extra virgin olive oil

2 bay leaves

3 cloves garlic, minced, or 3 frozen cubes garlic

1 onion, finely chopped

1 tsp fresh rosemary needles, minced

1 tsp dried thyme plus 1 tsp fresh thyme leaves

several grinds black pepper

1 or 2 bunches kale, finely chopped. I chop the whole thing, leaves and ribs. I’ve used Dinosaur and curly kale.

1 large leek, white and pale green parts only (use dark green parts in making the stock)

3 ribs celery

1 seeded red bell pepper

1 carrot, cooked in making the stock, chopped

1 15-oz can Great Northern beans OR 1 1/2 cups dry Great Northern beans

1 14-oz can artichoke hearts in water

salt to taste (sea salt is nice)

2 Tb Parmesan cheese, freshly grated per bowl

Heat broth to boiling. If using dry beans, rinse in a sieve, then boil in broth for 5 minutes. Let beans soak in the hot broth while you prepare the herbs and vegetables.

Add Parmesan rind, red and black pepper, oregano, bay leaf, garlic and rosemary. Chop kale leaves, leek, onion, celery, and bell pepper in the food processor in batches, or chop finely by hand, and stir into broth.

If using canned beans, rinse and add to pot. Chop artichoke hearts and carrot, stir into soup. Let cook 20 minutes on medium, and salt to taste. Discard Parmesan rinds when serving.

Minestrone Soup

Fall in the Bay Area brings a few weeks of sunshine to ripen tomatoes, then rainy and chilly days, perfect Minestrone Soup weather. Pick those ripened tomatoes off the withering vines, combine them with broth and chopped veggies and herbs in a big pot. This is a pretty forgiving recipe, so if you want to clean out the veggie bin of your fridge, throw in what you’ve got. You could use frozen veggies  or canned tomatoes. There is a use for everything, even Parmesan cheese rinds! The rind lends a wonderful flavor to the soup. If it doesn’t break up, leave it in the pot when serving.

10 servings:
1 or more Parmesan rinds
1 large onion, diced
1 stalk celery, diced to make ½ cup
1 bunch red Swiss chard, leaves torn off ribs and chopped fine, to make about 3 ½ cups, dice the ribs
1 large red bell pepper, diced to make 1 cup
1/2 pound crimini mushrooms
1 Tb salt (to taste)
½  tsp fresh minced rosemary
1 Tb fresh minced oregano
1 tsp dried basil
6 cloves garlic, minced
several grinds black pepper
One package (4 links) Aidells sun-dried tomato with mozzarella cheese chicken sausage (optional)
1 bay leaf
several shakes red pepper flakes
10 cups (2 1/2 quarts) homemade chicken or vegetable stock Roz’s Jewish Chicken Soup or vegetable broth (you can use boxed stock, but it won’t be as good!)
1 can tomato paste
4 cups diced tomatoes (Roma is best)
1 tsp sugar
3-4 dried Porcini mushrooms
1 rind Parmesan cheese
1  cup peeled and diced carrots (2 large carrots)
2 peeled and diced red potatoes
2/3 cup small pasta (I used the tiny tubes called ditalini for my last batch, but I have also used salad macaroni)
4 small zucchini, diced to make 1 ½ cups
1/2 pound green beans, chopped
1 15-oz can kidney beans, drained and rinsed.
1 cup frozen or fresh corn kernels
1/2 cup frozen or fresh peas
1 small bunch Italian parsley, chopped.
1 Tb fresh minced basil (about 5 leaves)
a few pinches dried oregano to taste
¼ cup grated Parmesan cheese


Heat stock, Parmesan rinds, tomato paste, tomatoes and sugar in a large pot.

Grind dried Porcini mushrooms in a coffee grinder or small food processor and add to the stock. Add salt to taste.

Fry onions, red bell pepper, chard ribs, garlic, crimini mushrooms, celery, and herbs in  olive oil in a heavy skillet. Add to stock.

Slice sausages in half lengthwise and then into half-coins. Stir fry in the same skillet as the onions were in for about 4 minutes, until browned. Add to soup, then ladle some soup into the frying pan and scrape the browned bits into the soup, then pour back into the pot.

Stir in carrots, chard leaves, and potato and cook 20 minutes, stirring occasionally.

Stir in pasta, canned beans, green beans, zucchini, parsley, corn and peas. Cook 10 minutes on medium. Stir in fresh basil.

Discard bay leaf and ladle into bowl. Stir in a pinch of dried oregano, fresh basil, and a few spoonfuls of grated Parmesan cheese. Enjoy with a slice of good bread such as sourdough, Acme herb slab, foccacia, olive bread, or baguette. Manga!

Roz’s Jewish Chicken Soup (plus a vegan version)

OK the chicken doesn’t need to be Jewish. But this soup will cure any cold, which is why it’s called Jewish penicillin.

My Vietnamese student Dan gave me a the advice to break the bones to expose the marrow to add amazing flavor and nutrients to the broth.


Bones, skin, herbs and vegetables from roasted chicken

add 2 more cloves garlic

1 bay leaf

3 stalks celery, leaves also, coarsely chopped

2 carrots chopped, or a handful of baby carrots

1 onion, coarsely chopped with skin

green part of leeks, coarsely chopped

2 tsp. salt, or to taste

black pepper

Water, about 1 gallon

After serving and boning chicken, reserve bones and skin and herbs. Break the bones to expose the marrow (I use kitchen shears). Return the bones to the soup and let it boil while you shred the chicken by hand. Discard lemon, or it will give a bitter flavor to your broth. Fill roasting pan with water, add more celery, garlic, salt and pepper, the green part of leeks and onions. Keep onion skin on for a golden color to your broth.


Boil for at least an hour; two hours is better. Stir to get the drippings in the pan into your soup. They add a delicious flavor.

Let cool until you can handle the pan. Strain through a strainer and store in refrigerator. The next day you can skim the fat off with a slotted spoon and adjust seasonings. This broth can be used as a base for various soups. Serve topped with fresh  dill.

Add kneydlekh-(matzo balls) for special occasions like Passover and Rosh Hashanah or just to help the healing process.

You can also add rice or noodles to the broth.

My mother-in-law, the beautiful Conchita, immigrated from Mexico to the Rio Grande Valley in South Texas with a flair for making meals that were bién rica.  I have adapted some of her  recipes such as sopa de fideo, which is Mexican chicken-noodle soup.  She fries the fideo, which is short vermicelli, and adds onions, tomatoes and salsa.

Vegan Version: Omit the chicken. Add 3 sprigs of rosemary, 5 sprigs thyme, 10 cilantro sprigs, a handful of parsley, 3 sage leaves, and 3  garlic cloves to ingredients. Boil the vegetables and herbs for an hour, then strain and use as a base for vegetable soups.