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My roommate from seminary Rochel S. and I have thankfully kept up over the years. Our days in sem were filled with fun times. We used to cook at our chessed family together and take the food back to sem with us. Years later, we are still sharing recipes and good times together with our kids.
This soup is a meal-in-one, with slow-cooked split peas, lima beans, barley, and flanken. The perfect dish for a chilly wintery evening.
Yield: 6 quarts (about 15 to 20 servings)
2 tablespoons Gefen Olive Oil
1 onion, diced
2 carrots, diced
3 stalks celery, diced
1 sweet potato, diced
1 pound Gefen Split Peas
1 pound flanken (with bones)
8 ounces lima beans
1/2 cup Gefen Barley
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
9 cups water
Heat oil in an eight-quart pot. Sauté onion, celery and carrots until soft, about 10 minutes, then add remaining ingredients. Add water until pot is three-fourths full.
Cover pot, leaving the lid slightly ajar, and bring to a boil over high heat. Reduce heat to low and simmer for three hours.
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