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How to Use Manischewitz Mixes to Make Your Own Signature Soups


I love all things retro, from recipes and décor to old-school traditions.

Your signature soup starters, Manischewitz cello soup mixes.

Your signature soup starters, Manischewitz cello soup mixes.

Healthy Ingredients and Superior Flavor Packed in a Cellophane Tube

I've been making quick, hearty, and satisfying soups for years using the Manischewitz kosher soup mixes that are packaged in cello tubes. These Manischewitz mixes come in a variety of combinations, all containing dried legumes and vegetables plus Manishewitz’s own seasoning blends.

You can enjoy these cello soup mixes at their basic best by adding only water and then following the simple cooking instructions, or you can doctor them up in amazing ways, as I learned to do from my mother, to make sensational hearty soups on a shoestring budget.

As there are no meat or dairy products in these soup mixes, they are completely suitable for vegetarian and vegan cooking. But if you are an omnivore, as I am, then you can also add inexpensive cuts of meat or substitute homemade meat or vegetable stock for the water.

Let's take a look at how to turn these kosher soup mixes into uniquely satisfying, tasty, signature soups that reflect your creativity and your commitment to healthy and delicious eating.

Manischewitz Cello Soup Mix Varieties

Cello soup mixes come in about a half-dozen varieties, each in a 6-ounce package with its own unique ingredients and seasonings. In addition to the primary ingredients and seasonings, some combination of dried and pulverized tomato, celery, onion, bell pepper, carrot, and spinach is also included.

  • Vegetable with Mushrooms The primary legume ingredients are green split peas, barley, yellow split peas, and lima beans. Included in the 6-ounce cello package is a seasonings packet, which you add during the last 10 minutes of cooking, that contains alphabet noodles which are fun for both kids and grownups.
  • Minestrone The main ingredients are yellow and green split peas and enriched macaroni. The seasonings include paprika, garlic, turmeric, white pepper, and celery seed. Of all the cello soup mix varieties, this one takes the least amount of time to cook, approximately 45 minutes.
  • Lima Bean With Barley Lima beans and barley are the primary ingredients. Seasonings include salt, garlic, paprika, turmeric, white pepper, cinnamon, mace, allspice, and cayenne pepper.
  • Split Pea The yellow and green split peas in this soup mix are not just split; they are finely chopped so that the texture of the soup after a relatively short cooking time, about an hour and a quarter, is thick and smooth, almost as if you’d run it through a blender. Seasonings include salt, MSG (monosodium glutamate), sugar, celery seed, and white pepper.
  • Lentil Lentils, green split peas, and enriched macaroni are the bulk ingredients of this variety. Seasonings include sugar, salt, paprika, garlic, and white pepper.
  • Four Bean The four bean varieties in the cello tube are yellow split peas, white beans, pink beans, and yellow-eye beans. Seasonings include black pepper, parsley, and celery seed.

About MSG, Salt, and Gluten

If you have dietary concerns regarding MSG, salt, or wheat gluten, read the package ingredients before purchasing. Each Manischewitz soup mix variety is slightly different in terms of these ingredients, although all are lactose-free.

Finely diced celery and onion.

Finely diced celery and onion.

Ways to Use Manischewitz Soup Mixes

Now that you know the main ingredients in each of these varieties, you can start to experiment with making them your own. Here are some of the additions and alterations my mother and I make to create our own signature cello soups. Try them out as a starting point for creating your own signature soups.

  • Vegetable or Meat Stock Although the soup mixes are excellent when made with water, they are even better when cooked in vegetable, chicken, or beef stock. We tend to use sodium-free or low-sodium stock, because there is so much flavor in the soup mix seasonings and the other ingredients we add that salt isn’t needed at all. Although we enjoy making our own stocks from scratch, we’re not at all averse to using prepared stocks for the sake of shortening our time in the kitchen.
  • Fresh Onion, Celery, Carrot, and Garlic We finely dice these ingredients and add them to all of our soups, without exception. The onion, celery, and garlic go into the pot once the bulk ingredients of the cello mix have come to a boil and have been simmering for about 10 minutes. The carrots go in later, toward the end, so that they are still a bit firm once the soup is done. We use about two-thirds of a cup each of onion, celery, and carrot, and about a tablespoon of garlic. This amount of garlic may seem like a lot, but when it combines with the fresh vegetables and the bulk ingredients, it is more of a flavor enhancer than a dominant taste.
  • Fresh Ginger A tablespoon or more of finely diced fresh ginger is a very pleasing addition to the split pea soup mix, particularly when you cook it with vegetable stock. Add the fresh ginger about half-way through the cooking.
  • Cabbage Cabbage is a nutritious and flavorful thickener for the vegetable with mushrooms and minestrone soup mixes. When half the cooking time has passed, add about a cup of finely shredded cabbage to the simmering soup.
  • Tomatoes I like to add a small can of either low-sodium stewed tomatoes or diced tomatoes (with their liquid) to the vegetable with mushrooms, minestrone, and lentil soups. Tomatoes add beautiful color, body, and flavor. Be sure to add the tomatoes only after the legumes are done and tender.
  • Balsamic Vinegar A tablespoon or so of balsamic vinegar added to the lentil soup mix lends an earthy, fragrant, and somewhat piquant essence. I learned about this from Bill Yovino’s lentil soup recipe, which I made a few weeks ago (the vegetarian version). A few days ago I added balsamic vinegar to my signature version of the Manischewitz lentil soup mix, and it was outstanding. Way to go, Bill!
  • Smoked Ham Hocks A smoked ham hock or two, boiled until the meat is tender, is a flavorful and hearty addition to the four-bean and split pea soup mixes. Boil the hocks in enough water to cover for about two hours. When the meat is tender, remove the hocks from the water and let cool. Skim the fat from the water and add more water, if needed, to come to the volume of liquid required by the soup mix directions. Bring to a boil, add the bulk soup mix ingredients, and begin cooking the soup. After the ham hocks have cooled, separate the meat from the bone, fat, and skin, shred it with your fingers (it should just fall apart), and add it to the cooking soup.
  • Beef Marrow Beef marrow is an excellent addition to the vegetable with mushrooms, minestrone, and lima bean with barley soup mixes, giving the final soup a hint of beef flavor and the richness of marrow. Boil a beef marrow bone as you would smoked ham hocks, until the marrow begins to soften and separate from the core of the bone. The cooking time will be less than for ham hocks. Follow the smoked ham hocks instructions above for cooling the bone until you can handle it to remove the marrow, skimming the water, and starting the soup.

Serving Suggestions

Any of these soups makes a thick, nutritious, inexpensive lunch or dinner main course. Add a fresh garden salad or a slice of crusty bread, and don’t forget a glass of white or red wine. We also like any of the soups as a topping for rice or pasta. Place a cup of cooked rice or pasta in a bowl, pour a ladle-full of soup over the top, and dust with freshly grated Parmesan cheese.

Sally's Signature Vegetable Beef Marrow Soup Recipe

You may want to start your adventure into Manischewitz soup mixes with this tried-and-true and much-loved family recipe. I’m leaving out the instructions, because you know what to do!


  • 1 package Manischewitz vegetable with mushrooms soup mix (follow the instructions on the cello package for quantity of water, cooking time, and seasonings packet addition)
  • 1 beef marrow bone
  • 2/3 cup each of finely diced onion, celery, and carrot
  • 1 tablespoon finely diced garlic
  • 1 cup finely shredded cabbage
  • One 13-ounce can low-sodium stewed tomatoes, chopped, with liquid (add tomatoes only after legumes are done and tender)

What Is Kosher?

Kosher refers to the Jewish body of dietary law, Kashrut. Contrary to popular opinion, foods that are kosher are not necessarily blessed by a rabbi. In fact, the term “kosher” applies not only to foods but also to the ways in which foods are stored, prepared, and consumed. You may find it interesting to know that kosher does not necessarily mean additive-free, either. I was quite amazed to find a long list of food supplements that are kosher-certified. As is true for any body of law, Kashrut is complex and rich, having evolved through centuries of Jewish tradition. I find this explanation of what it means to “keep kosher” enlightening.

A Modern Klesmer Rendition of the Joy of "Man-O-Manischewitz"

Who Is Manischewitz?

The trusted Manischewitz brand has been with us since 1888 when Rabbi Manischewitz started baking matzo in Cincinnati, Ohio. The company flourished through the years by introducing other kosher foods including wine. When I was growing up, the phrase “Man-O-Manischewitz - What a Wine!” was a household phrase describing not only the virtues of a product, but, when truncated to just “Man-O-Manischewitz,” the virtues of a person, thing, or event. The phrase was a seal of approval delivered with a smile and a playful voice.

Where Can I Buy Manischewitz Cello Soup Mixes?

Most major supermarket chains in the US carry these soup mixes in their “international” or “ethnic” aisles, but they don’t usually have all of the varieties on their shelves. When I see these soup mixes on sale, I always buy a half-dozen or so, no matter the variety, because they have a very long shelf-life.

Amazon sellers offer a good selection of Manischewitz soup mix varieties, but mostly in bulk. Bulk purchases can be smart, depending on your circumstances. A family of four or six will easily go through 24 cello tubes during the cold weather season, even if the 24 packages are of the same variety. There are so many ways to change up this soup mix that, I guarantee, no two batches of the same soup mix variety ever need to taste the same.

© 2011 Sally's Trove. All rights reserved.

Recipes appearing in Sally’s Trove articles are original, having been created and tested in our family kitchens, unless otherwise noted.


Marc Epstein on February 16, 2020:

I was just looking around for these soups and I found this. I have been using the Split Pea Soup mix and the Lima Bean soup mix soups for years

I recently tried making the Pea Soup in an Instant Pot and I actually used smoked pork neck bones in it. After rinsing off the bones, I just put everything, including a handful of barley into the cooking pot and set it for high pressure for 15 minutes. After another 15 minutes of natural release, I removed the neck bones and stripped the meat off and put it back into the soup. While I was taking care of the meat, I added a few cut up stalks of celery and a can of lima beans to the pot. I really hate mushy celery.

Years ago, my mother used to make the pea soup with the marrow bones and called it Jewish soup, not that we kept a kosher home.

Let me tell you, this was the best version that I have ever had. I plan on making the Lima Bean soup and will make it basically the same way, but with beef neck bones. I use the beef neck bones because they have meat on then vs beef marrow bones which don't.

Unfortunately, I haven't found the 4 bean soup mix in my area, but I am still looking. I might have to buy it online.

richard wilson on January 13, 2018:

where do i buy soup starters

joni m on December 11, 2013:

How do I make these soups in a crock pot? I can't wait to use the mixes I just bought.

Sherri (author) from Southeastern Pennsylvania on October 01, 2012:

Hi Kathryn, I've only seen online soup orders for volume for one kind of soup mix. But here's something that might be helpful...it seems like Manischewitz has changed their packaging recently, and maybe also their distribution systems. I can't even find their soup packets in the local stores I've been accustomed to finding them in. I'll have to check this out. Thanks for your question. My answer doesn't exactly address your question, but I think there are marketing opportunities Manischewitz isn't taking advantage of. More to come. :)

wallflower13@Juno.com on October 01, 2012:

Hi, I used to purchase the Manishewitz soups mixes at our local store ( Met Foods). is is possible to purchase a diverse order of 12 soups? thanks for your help, Kathryn

Sherri (author) from Southeastern Pennsylvania on November 05, 2011:

Hi Laura! I do rinse the mixes except for the vegetable with mushroom and the lentil, both of which have pasta in them. The minestrone, in addition, has its seasonings loose in the pack, not in a separate pouch, so if I rinsed that mix, I'd lose all the seasonings.

Although I've never found any foreign material in any of the Manischewitz mixes, I have found quite interesting things in other name-brand bags of dried beans and split peas (bits of stone, tiny pellets of dirt, and even wire), so rinsing is just a matter of habit.

Interestingly, the lentil mix pack I have does not have that instruction about rinsing, although the other varieties do.

When you do rinse the mixes, be sure to use a fine sieve, not a colander, so the tiny pieces of cut dried beans and peas don't go down the drain with the rinse water.

Thank you for your question and for your good words!

Laura on November 03, 2011:

I was making the vegetable and mushroom soup cello that I have used many times before and just now noticed that underneath the directions and then a suggestion on to make a heartier soup, it says to sort and rinse the dried beans. I have never seen this before and have never rinsed the beans before adding to the soup. Do you rinse the beans before adding to the soup? Thank you for your answer and for your wonderful recipes!

Sherri (author) from Southeastern Pennsylvania on October 29, 2011:

I'm very happy you found some new soup ingredient ideas from this hub, Prasetio...thanks so much for sharing your thoughts and for the votes!

prasetio30 from malang-indonesia on October 29, 2011:

I love soup very much and found something new inside the ingredient of soups. I got a lot idea about how to make soup more delicious. Thanks for share with us. Vote up and useful.


Sherri (author) from Southeastern Pennsylvania on October 28, 2011:

Holle, these are FAR from your southern heritage...they're a bit of a taste of the Eastern European heritage that came here in the pockets of immigrants in the 19th century. Give them a try! I can only imagine what your creativity might bring to them. They're loaded with tradition that propelled them into being a successful and long-lived brand name. TY for the vote!

Holle Abee from Georgia on October 28, 2011:

Never seen these, but they sound wonderful! I always appreciate new ideas for recipes. Thanks, and voted up!

Sherri (author) from Southeastern Pennsylvania on October 24, 2011:

Trish, my dear friend, I promise you will not fail with these soup mixes. And thanks for pointing out how well they freeze, which makes it very worthwhile for a single person to cook a large pot of soup, reserve a serving or two in the fridge for the next few days, but freeze the remainder in individual serving containers. As always, thank you for the wonderful words!

trish1048 on October 23, 2011:

A wonderful hub by my wonderful friend, who happens to be an awesome cook :)

Soups, beans, stews, love them all. It's all heaven to me. Looks like I'll be trying my hand at making soup, something I don't do, as my few and far between attempts were failures. How sad is that?

Love your soups and I so appreciated the ones you sent home with me. That's the other awesome thing, freezing these for a busy night when you don't have the time to cook. Simply heat, eat and enjoy.

Sherri (author) from Southeastern Pennsylvania on October 18, 2011:

You are so welcome!

Rose Clearfield from Milwaukee, Wisconsin on October 18, 2011:

Great overview of this product! This is a wonderful time of year to make soup. Thanks!

Sherri (author) from Southeastern Pennsylvania on October 18, 2011:

@Peg, when something works, I use it! Not by any means are all of my "signature soups" based on Manischewitz soup mixes, but these mixes have a great place in the kitchen, especially when you want a quick (relatively) hot meal with lots of flavor and ingredients that are much better for the body than, let's say, Hamburger Helper, or even the old stand-by, Lipton onion soup mix. LOL

@anglnwu, yup, just like your Asian/Jewish combo. You try it first and let me know! You are living this cross-cultural life. I'll take my lead from you about this. :)

anglnwu on October 18, 2011:

Kimchi with Manischewitz is quite like my Asian/Jewish combo--haha--will be interesting. What an idea! Actually, they have kimchi soup and I've used kimchi in my ramen noodles--deli. I think that maybe a good idea, especially if we pair it with the vegetables/mushroom mix or the minestrone. Let me know if you try it:)

Peg Cole from North Dallas, Texas on October 18, 2011:

What a great economical idea and with the cooler weather setting in today, perfect timing. Love the fact that you take some help from the store in the way of packaged food and add fresh to make it even better. I'm getting out the soup kettle right now!

Sherri (author) from Southeastern Pennsylvania on October 18, 2011:

@Bill, thanks so much! We surely do have the love of making soups in common. I'm going to repeat again, if someone failed to read, I LOVE your lentil soup recipe! (Remember, I don't even like lentils.)

@jenubouka, I'm glad you enjoyed the bit of history behind Manischewitz. There's lots more, and you can find it on their website. Thanks so much for reading and leaving your lovely comment.

@anglnwu, I'm so glad another cello soup mix lover is commenting! Just keep playing around with ingredients...the mixes are so inexpensive, a total failure is worth the risk. I'd love to see a Hub from you about incorporating Asian cooking traditions into these mixes. One thing that comes immediately to mind (because I have a grocery list ready for my local Asian market), is kimchi...hot and spicy fermented vegetables...I wonder what they would do to the lentil soup mix? I think you are as creative...and more. :)

Sherri (author) from Southeastern Pennsylvania on October 18, 2011:

Robie, you know, birds of a feather flock together and great minds think alike. How do you think I knew? :)

You and I are getting our first taste of nippiness in the cool nights now, and for us foodies, how can we not think about warming soups and stews...not to mention, dare I say, apple and pumpkin pies fresh from the oven?

I'm glad you like these soup ideas. You know, my family never made soups when I was growing up (something I alluded to in my comment to RTalloni, above). About 20 years ago, my mother (an awesome cook) started experimenting with soups for the first time. She's the one who advised me to start with the Manischewitz cello mixes for a fool-proof outcome. Ever since I started "souping" with them, Mom and I have had a bit of a competition going. My vegetable beef marrow soup, I concede, is not as good as hers (which is why her ingredients appear above), but my lentil soup based on Bill's recipe is better than hers!

Thanks always for reading and leaving your thoughtful comments. ~Sherri

anglnwu on October 18, 2011:

I use Manischewitz soup cello soup too (my husband is Jewish) and I doctor it up like you do. However, I'm not as creative and you've given me many other ideas. I'm going to try Balsamic vinegar. Love the video as well. Thanks for sharing and rating it up.

jenubouka on October 18, 2011:

I love the history behind a product and what a great detailed article this is on that!

Bill Yovino on October 18, 2011:

Thanks for the mention. I love soup when the weather turns cold and your suggestions sound terrific! I'll link my soup recipes to this hub so others can enjoy too.

Roberta Kyle from Central New Jersey on October 18, 2011:

Autumnal thoughts of soups and stews have been running through my head the last few days-- how did you know? What a great idea this is. Bookmarking this hub and definitely going to use these soup ideas.

Sherri (author) from Southeastern Pennsylvania on October 17, 2011:

TY so much for your comment, RTalloni. By all means, link away! And I'll be happy to link back to yours.

These soup mixes are hidden gems, especially for those who don't have a family tradition of making soup. You just can't go wrong here. It's all so simple.

RTalloni on October 17, 2011:

Great overview on using Manischewitz products for our own soups! I'm looking forward to taking a closer look at these--thanks!

Would like to link this to my new bean recipe, if you have no objection. Thanks!

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