Judy's Chulunt Recipe

Chulunt can best be described as a stew. It is put up before the onset of the Sabbath on Friday evening and cooks overnight for lunch after services on Saturday. I don't know the origin of the word and would appreciate hearing from anyone who does.

Ingredients:

• ½ lb of Flanken + meat bones
• ½ cup large lima beans
• ½ cup baby lima beans
• ½ cup red kidney beans
• ¼ cup barley (not for Passover)
• 4 medium potatoes
• salt
• pepper
• paprika
• ½ package onion soup mix (Goodman's is what she used)

Instructions:

1. 1/2 lb of Flanken + meat bones. Rinse, put bones in bottom of pot, then meat.
2. Add 1/2 cup each:
   • large lima beans
   • baby lima beans
   • red kidney beans
   • 1/4 cup barley (not for Passover)
3. Add 4 medium potatoes cut in quarters
4. Cover with water, add 1 tbs heavy salt, dash pepper, paprika and 1/2 package onion soup mix (Goodman's is what she used) The following instructions are for stove top/oven. These days most use a crock pot.
5. Bring to boil and let simmer slowly for 1/2 hour before Shabbat (Friday at sundown)
6. Let Continue cooking over night in low oven or on stove top over very low heat. [Most of water gets absorbed. If there is too much water in A.M. some can be poured off, but don't let it get too dry or burn].

Judy Mandelbaum's Vegetable Soup

Ingredients

Directions:

1. Chop vegetables.
2. Add all ingredients except noodles to boiling water.
3. Simmer x 2 hours.
4. Add noodles 15 minutes before serving.
5. Adjust seasoning.

Split Pea Soup

Ingredients

Directions

1. Boil split peas, barley, water, onions, soup base and bay leaves in pot, stirring occasionally, x 1 hour.
2. Add vegetables and spices.
3. Simmer x 30-60 minutes more, until split peas break down.
4. Adjust seasoning.

Hearty Potato Soup

Ingredients

Directions

1. Sauté onions, carrots, celery and potatoes until potatoes are soft, stirring often.
2. Pour in stock, corn and spices. Bring to a boil.
3. Cover and simmer about 10 minutes.
4. Adjust seasoning.

Lentil Soup

Ingredients

Directions

1. Wash lentils and barley to remove stones, twigs, etc.
2. Sauté onions, garlic, carrots, and potatoes until soft, stirring often.
3. Add lentils, barley, chard, water and spices. Bring to boil.
4. Reduce to a simmer. Cook until lentils and barley are cooked at least 1 hour.
5. Adjust seasoning.

Three Bean Chili, Serves 50

Ingredients

• 1 institutional-sized can, Kidney beans
• 1 institutional-sized can, Black beans
• 6 small cans, Pinto beans
• 4 28-oz cans Plum tomatoes
•  6-8 Green peppers, chopped
• 6-8 Onions, chopped
•  1 head Garlic, chopped
• 2 Cups Rice
• 4 TBSP Chili powder
• 6 TBSP Cumin
• Salt & pepper, to taste
• 1 TBSP Coriander
• 8 Cups Water
• 2 TBSP Vinegar
• Oil ¼ cup

Directions

1. Saute onions and garlic in oil until soft.
2. Add chopped green pepper and sauté.
3. Add all ingredients except rice.
4. Heat thoroughly.