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Meat
Easy
8 Servings
Allergens 
No Allergens specified
4 Hours, 30 Minutes
Diets
This is a cross between a soup and a stew, perfect for a cold Succos night. It’s thick and chock-full of meat, veggies, beans, and lentils. The trick to a really good soup is low and slow — cooking on a low flame for a long time. I love the flavor marrow bones impart to any dish, and roasting them first creates a deeper, fuller, richer flavor.
1 cup Gefen Baby Lima Beans, soaked for 24 hours (see note)
2 marrow bones
3/4 pound (340 grams) chuck meat, cut into small cubes
1 cup brown or red lentils
2 onions, diced
2 large cubes Gefen Frozen Garlic
2 carrots, peeled and cubed
14 ounces (400 grams) Tuscanini Diced Tomatoes or other canned finely chopped tomatoes
2 medium-large potatoes, cubed
salt, to taste (be generous)
pepper, to taste (be generous)
cayenne pepper, to taste (be generous)
handful fresh parsley (optional but recommended)
hawaij spice (optional)
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place marrow bones in a small pan lined with Gefen Parchment Paper and bake for 20 minutes, or until bones are brown. Carefully transfer to a six to seven-quart pot, making sure to add all liquefied fat as well. Add meat cubes. Cover with water. Bring to a boil, removing the scum that accumulates on top.
Add the soaked and drained beans, lentils, onions, garlic, carrots, and canned tomatoes. Add more water to cover (both beans and lentils absorb a lot of water). Bring to a boil, lower heat, and cook for three to four hours. Add potatoes, salt, pepper, and cayenne pepper. Add water, if necessary. Continue cooking for an additional hour. Remove from heat. Add parsley, if desired, and let steep to impart flavor.
If desired, serve the hawaij spice in a tiny bowl, and anyone who wants can add it to their own bowl. It adds real zing to the soup.
Food Styling- Renee Muller
Photography- Hudi Greenberger
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I made this soup and when reheating the water boiled out how do I get liquid back in without losing the flavor and tasting watery
Many times when bean soups are put in the refrigerator they soak up excess liquid, and you can just add a little extra water to water it down or add some vegetable/chicken stock as well.
Delicious!!