Vegetable Soup


Sheila Martin

(the soup I usually make for the Purim Seuda)



2-3 T oil

1 small package of coleslaw

1 medium onion, chopped

1 clove of garlic, minced

3-4 carrots, sliced

5-6 celery stalks, sliced

3 C Kale, chopped

1 zucchini, cubed or sliced

2-3 potatoes, diced (peeled if desired)

1 can diced tomatoes (796 ml)

1 can tomato sauce (398 ml)

1 can tomato paste (156 ml)

8-10 Cups water

Bouillon to taste (I use Epicure Vegetable)

1 can beans, (rinsed well) garbanzo, kidney, or assorted (can omit if you don’t like beans)

1/2 t dried basil

1/2 t dried oregano

Salt and Pepper to taste




  1. In a large pot heat oil. Add coleslaw, celery, garlic and onions. Sauté until softened.

  2. Add remaining vegetables, diced tomatoes, sauce and paste. Stir. Add water, bouillon and spices and simmer for 2-3 hrs.

  3. Feel free to add 1/2 C uncooked rice or pasta to make it more hearty and substitute with whatever other vegetables you prefer.

  • This is a very forgiving soup, and it is even better the next day.

  • Freezes well.