A Note About Dinner and Kosher Foods in America

I made a big pot of bean and leek soup (with carrots, garlic, a little bit of onion, a finely minced habanero pepper to add a little kick, plus spices) in a Crock Pot. I had some as part of dinner tonight topped with some shaved Parmesan cheese, with a piece of baked Alaskan cod and a piece of very fresh rye bread. It's wonderful, but since it's just me that eats it I'll be having it for a week or more. That's why I do things like this (big pots of soup, chili or cholent) so infrequently.

I used half of a bag of a 15 bean mix intended for soup. It had the appropriate kosher certification on it. On the back cover it had a soup recipe which started by telling me I'd need 1 lb. of ham hocks. Really? Tell me this: why would a company go through the expense of kosher certification and then only put a blatantly treyfe recipe on the back of the package? Wouldn't it be better to have two recipes, one of which appeals to the people who looked for that symbol of kashrut and perhaps vegetarians as well? Wouldn't that make more sense? Trust me on this: you can make a delicious soup from those beans without any pork.

[Note: This started out as a Facebook post. I've also published it in my personal blog.]