This is the perfect soup for those cold evenings in the sukkah.

Yield: 6–8 servings

Ingredients:

2 teaspoons oil

1 small onion, diced

1 medium yellow zucchini, diced

1 medium green zucchini, diced

1 large carrot, peeled and diced

1 small parsnip, peeled and diced

1 tablespoon flour

2 lb. veal*

8 oz. baby bella mushrooms, sliced

½ cup short-grain brown rice or barley

¼ cup green lentils or split peas

5 cups water

*This soup is exceptionally good with veal or even venison. I know it’s hard to come by here in Lakewood, so you can easily use beef instead.

Directions:

In a large soup pot, heat oil. Add onions and sauté for 5–7 minutes, until translucent.

Add the rest of the vegetables and sauté for an additional 5–7 minutes.

Add flour and meat and mix well.

Add the rest of the ingredients. Bring to a boil and then simmer on low for 2–3 hours.

Variations: This can easily be made in the Crock-Pot. You can also add or change any vegetables.