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Meat
Easy
12-15 Servings
Allergens 
No Allergens specified
2 Hours, 10 Minutes
Diets
This fragrant, hearty soup is sure to warm you through and through.
2 tablespoons oil
2 pounds bone-in flanken (or meat of choice)
1 cup Gefen Green Split Peas, checked
1 cup Gefen Yellow Split Peas, checked
2 large onions, diced
6 stalks celery, checked and sliced
2 leeks, white and light green parts only, checked and sliced
4 carrots, chopped
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
1 tablespoon kosher salt
1 and 1/2 teaspoons black pepper
1 teaspoon cumin
12 cups water
1/4 cup tomato paste
Heat oil in a large pot over medium-high heat. Add meat; sear for five minutes on each side. Transfer meat to a large plate.
Place split peas in a large bowl. Cover with boiling water; set aside to soak.
Meanwhile, add vegetables and spices to pot.
Sauté, stirring often, for 20 minutes.
Drain and rinse split peas; add to pot.
Place meat in a mesh bag; return to pot.
Add water and tomato paste.
Bring soup to a boil. Simmer for 90 minutes, until split peas are soft.
Remove bag with meat from pot. Shred meat and return to pot, discarding bones and fat. Serve hot.
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Prep by Chumy Berger
Styling and photography by Chay Berger
Chumy Berger, personal chef, can be reached at 848-210-7973.
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