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Meat
Easy
12 Servings
Allergens 
No Allergens specified
6 Hours, 30 Minutes
Diets
No Diets specified
I enjoy experimenting with different soups in the winter — chunky, smooth, hearty, pareve, meat. The thing with soups is they usually have to be watched — that the fire isn’t too high, that they don’t boil over… This was the first time I made a meat soup in the slow cooker, and I was pleasantly surprised at how simple and hassle free it was. I’m even toying with the idea of buying a slow cooker for pareve soups!
3/4 cup green split peas
1/2 cup yellow split peas
2 meat bones
1 turkey neck
2 cubes flanken or other meat (optional)
1 tablespoon Bartenura Olive Oil
1 large onion, chopped
1 stalk celery, sliced
3 cloves garlic, chopped or 3 cubes Gefen Frozen Garlic
4 full cups Beleaf Frozen Broccoli (florets preferred)
2 potatoes, cubed
2 carrots, sliced
10–12 cups water (depending on how thick you like your soup)
1 rounded tablespoon onion soup mix
salt, to taste (be generous)
pepper, to taste (be generous)
2 pinches nutmeg
chopped fresh parsley
chopped fresh dill
mini croutons (optional), for serving
Put split peas in a medium-sized pot covered with water. Bring to a boil. Lower heat and boil for two to three minutes. Strain and set aside.
Meanwhile, turn a six-quart slow cooker to high. Add bones, turkey neck, and flanken (if desired).
Heat olive oil in a medium-sized frying pan. Add onion and celery and sauté until golden. Add garlic and peas and sauté for one to two minutes. Transfer to the slow cooker.
Add the broccoli, potatoes, carrots, and water. Season with onion soup mix, salt, pepper, and nutmeg. Cook for six hours on high. Stir once or twice midway, if possible.
Remove bones and blend soup with an immersion blender. Taste and adjust seasoning if necessary. Add a generous handful of chopped parsley and dill. Serve with mini croutons, if desired.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
Styling assisted by Simmy Horwitz
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