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Meat
Easy
10 Servings
Allergens 
No Allergens specified
3 Hours, 30 Minutes
Diets
My mother-in-law has been making this soup for years. It’s perfect for the sukkah. When I know she’s serving it, I don’t eat anything else at the meal—it’s all I have. It’s the best soup ever!
1 tablespoon oil
2 onions, diced
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 and 1/2 pounds beef stew meat
1 medium sweet potato, diced
2 small zucchini, diced
2 carrots, peeled and diced
1 stalk celery, diced
1 cup shredded cabbage (I used coleslaw mix)
1 can Glicks Chickpeas, drained
1 teaspoon Pereg Turmeric
salt
pepper
water to cover
1 and 1/2 pounds chicken cutlets
In a soup pot, heat the oil. Add onions and garlic and sauté for 10–15 minutes. Add meat and brown it for about five minutes. Add vegetables and spices.
Add water and chicken (whole pieces) and bring to a boil. Let simmer for three to four hours. If the water boils out or the soup thickens, add some more water.
Remove the chicken, shred it, and return to the pot.
Serve with couscous. (Or your favorite gluten-free alternative.)
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