Zay Gezunt Soup (to your Health)

Home > Recipes > Zay Gezunt Soup (to your Health)

Zay Gezunt Soup (to your Health)

Be creative with this recipe , don’t be afraid to mix it up a little. Maybe toss in some leftover veggies from the fridge if you like.
Inspired by Meyer Kukle the consummate soup maker
Course Soup
Cuisine American


  • 3 Tbls olive oil
  • 2 cloves garlic
  • 1 + 1/2 cups onion medium dice
  • 3 carrots diced
  • 3 stalks celery diced
  • 6 cups of different types of beans and grains. I used barley chic peas, pinto beans, corn, wheat berries and edamame. All previously cooked or canned
  • 6 oz. tomato product either diced, sauce, crushed, or puree.
  • 1 tsp dried thyme
  • ¼ tsp red pepper flakes if desired
  • 2 bay leafs
  • 2 Qt. vegetable stock
  • cup brown rice raw
  • Salt and pepper
  • chopped parsley


  • In a large pot cook the garlic, onions, celery and carrots in the olive oil slowly covered for 10 to 15 minutes. Add all remaining ingredients. Bring to boil, cover and cook slowly for 1 hour. Add more liquid if need be and season with salt and pepper. Garnish with parsley
  • There will be plenty to share with neighbors. At least that’s what Meyer did. A person could live on this soup!!!