Recipe by Faigy Murray

Hearty Veal-Vegetable Soup

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Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat
5 Hours, 30 Minutes
Diets

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

Ingredients

Hearty Veal-Vegetable Soup

  • 1/2 cup short-grain brown rice or barley

  • 1 large carrot, peeled and diced

  • 1 tablespoon Mishpacha Flour

  • 1/4 cup Gefen Green Lentils or split peas

  • 8 ounces baby bella mushrooms, sliced

  • 2 teaspoons oil

  • 1 small onion, diced

  • 1 small parsnip, peeled and diced

  • 2 pounds veal (see note)

  • 5 cups water

  • 1 medium yellow zucchini, diced

  • 1 medium green zucchini, diced

Directions

Prepare the Hearty Veal-Vegetable Soup

1.

In a large soup pot, heat oil. Add onions and sauté for five to seven minutes, until translucent.

2.

Add the rest of the vegetables and sauté for an additional five to seven minutes.

3.

Add flour and meat and mix well.

4.

Add the rest of the ingredients. Bring to a boil and then simmer on low for five to seven hours.

Notes:

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.

Variation:

This can easily be made in the slow cooker. You can also add or change any vegetables.

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Hearty Veal-Vegetable Soup

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Chana Stern
Chana Stern
1 year ago

Is it ground veal or what kind of cut?

Raquel
Raquel
Reply to  Chana Stern
1 year ago

It seems like it would be ground veal.