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Meat
Easy
8 Servings
Allergens 
No Allergens specified
2 Hours, 20 Minutes
Diets
There’s nothing like a chunky bowl of hot soup on Succos night. This vegetable soup is loaded with meat for flavor — an extra special dish you won’t quickly forget.
2 tablespoons oil
2 strips flanken
2 medium onions, diced
2 cloves garlic, minced
4 stalks celery, diced
2 large carrots, diced
2 medium zucchini, diced
2 15-ounce (425-gram) cans Haddar Chickpeas, drained
24 ounce (680 grams) frozen broccoli cuts, such as Beleaf Frozen Broccoli Florets
24 ounces (680 grams) frozen cauliflower cuts, such as Beleaf Frozen Cauliflower Florets
8 cups vegetable broth or water
1 tablespoon kosher salt
freshly ground pepper
Heat oil in a large soup pot over medium-high heat. Sear flanken for about five minutes per side, or until the meat releases itself. Remove meat and set aside.
In the same pot, add onions and sauté until translucent. Add garlic and sauté for two minutes. Lower heat to medium-low. Add celery, carrots, zucchini, chickpeas, broccoli, and cauliflower.
Place the meat back into the pot. Add the broth, salt, and pepper. Stir and bring mixture to a boil. Reduce heat to low and simmer, covered, for two hours.
Remove meat and shred off the bones, then return meat to the pot.
Food and Prop Styling: Renee Muller
Photography: Moshe Wulliger
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Absolutely Delicious hearty soup!
If using water instead of stock, simmer overnight for incredible flavor!
A soup that is requested for repeats is a winner in my book!
This is an awesome soup!