Are you looking for an easy, delicious soup recipe to feed your family on those cold winter Shabbats, but you are maybe just a little tired of the old standbys? That was where November found me as well. After all the holidays, no one wanted chicken soup, and how much pea soup can you really eat? Then there is tomato soup: delicious, but best served with grilled cheese.

So what is a hungry family craving soup to do?

Do what I did. Try the produce aisle in your local supermarket. I walked into Aron’s West Orange, picked up whatever vegetables they had cut up that week, and the rest is history.

Ingredients:

(depends on the size of your crockpot)

• 3-5 containers of whatever chopped or cut-up vegetables the supermarket has in stock (literally anything works)
• 1 or 2 small red potatoes, if desired
• ½ to 1 cup barley
• Chicken stock or consomme powder
• Salt, to taste (always better to under salt and add more later)
• Other seasoning, if desired
• Water to cover

Directions:

I use a crockpot liner, which helps with cleaning, but it is not required.

Place all ingredients in crockpot, cover and turn on.

I like to do it first thing on Friday and cook it on high until right before Shabbat. Then I use an immersion blender (be careful if using a liner) so there are fewer veggie chunks (but you can leave it chunky also), and then I turn it down to low or keep warm. We have delicious soup on Friday night and Shabbat afternoon. The veggies change slightly every week, so it’s like vegetable soup surprise, but it’s always a hit!

By Jill Kirsch