Succos Soup

There’s nothing like a chunky bowl of hot soup on Succos night. This vegetable soup is loaded with meat for flavor — an extra special dish you won’t quickly forget.

SERVES 8–10

• 2 Tbsp oil
• 2 strips flanken
• 2 medium onions, diced
• 2 cloves garlic, minced
• 4 stalks celery, diced
• 2 large carrots, diced
• 2 medium zucchini, diced
• 2 15-oz (425-g) cans chickpeas, drained
• 24 oz (680 g) frozen broccoli cuts
• 24 oz (680 g) frozen cauliflower cuts
• 8 cups vegetable broth or water
• 1 Tbsp kosher salt
• freshly ground pepper

1. Heat oil in a large soup pot over medium-high heat. Sear flanken for about 5 minutes per side, or until the meat releases itself. Remove meat and set aside.
2. In the same pot, add onions and sauté until translucent. Add garlic and sauté for 2 minutes. Lower heat to medium-low. Add celery, carrots, zucchini, chickpeas, broccoli, and cauliflower.
3. Place the meat back into the pot. Add the broth, salt, and pepper. Stir and bring mixture to a boil. Reduce heat to low and simmer, covered, for 2 hours.
4. Remove meat and shred off the bones, then return meat to the pot. Note Add broth or water until just below the top of the vegetables. Too much water will make for a thin soup.

(Originally featured in Family Table, Issue 709)