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While living in Eretz Yisrael, on one of those bone-chilling days, I called my sister desperately for an idea for a “comfort soup.” A little while later, the fragrant smell alone had made me feel warmer!
oil, for sautéing
2 cups shredded carrots
7 cubes Gefen Frozen Garlic
1 cup Gefen Yellow Split Peas
1 cup Gefen Green Split Peas
1/2 cup navy beans
1/2 cup barley
2 thick chicken cutlets
14 cups (3 and 1/2 quarts) water
2 tablespoons salt
pepper, to taste
In an eight-quart pot, on a medium flame, sauté shredded carrots and garlic until wilted and fragrant, stirring constantly for about 10 minutes. Add the rest of the ingredients and bring to a boil. Lower the flame and cook for an additional three hours.
Take out cutlets and shred. Return to the pot and continue cooking for another 15 minutes.
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