I usually serve a meat soup on the first night of Yom Tov. There’s nothing like a warm bowl of a hearty beef soup on a chilly night in the sukkah.

 

Yield: 6–8 servings

 

Ingredients:

1 large onion, diced

2 cloves garlic, crushed

4 stalks celery, diced

2½ cups yellow split peas

1 lb. boneless flanken

4 large carrots

12 cups water

1 tablespoon kosher salt

½ teaspoon pepper, or to taste

½ teaspoon thyme

 

Directions:

In a large pot, sauté onion until translucent

Add split peas.

Place meat and carrots in a soup bag and add to pot.

Add water and spices

Bring to a boil, then let simmer for 3 hours, until peas are tender and soup is thickened.

Remove soup bag and blend soup.

Slice carrots and shred meat, then return to pot.

 

Tips:

Thicken or thin out soup by reducing or adding water.

This soup can be made ahead and frozen.