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Meat
Easy
10-12 Servings
Allergens 
No Allergens specified
2 Hours
Diets
Even your pickiest eater will ask for seconds. It’s a full meal on its own!
3 tablespoons Tuscanini Olive Oil
2 to 3 marrow bones
1 and 1/2 to 2 pounds boneless flanken, cut into pieces
2 medium onions, diced
1 leek, washed and sliced
2 ribs celery, diced
2 parsnips, diced
1 cup shredded carrots
1 pound Gefen Green Split Peas
8 cups water, or more as needed
1 and 1/2 to 2 tablespoons Haddar Kosher Salt, adjust to taste
1/4 teaspoon ground black pepper
Heat olive oil in a six-to-eight-quart pot over medium heat. Add bones and flanken; allow to brown. Transfer to a platter; set aside.
To the pot, add onions, leek, celery, parsnips, and carrots. Cook until onions begin to soften, about five minutes.
Return beef and bones to the pot; add split peas, salt, pepper, and eight cups water.
Bring to a boil, then lower to a simmer. Cook for one and a half hours, up to three hours for super-tender meat, adding more water if soup becomes too thick.
For puréed soup, remove the marrow bones and meat from the pot. Discard bones; shred the meat. Using an immersion blender, process soup until smooth; add shredded meat.
To store, refrigerate in an airtight container for up to five days. Soup will freeze well for up to three months.
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