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Meat
Easy
6 Servings
Allergens 
No Allergens specified
4 Hours
Diets
This soup can’t get any easier to prepare. No sautéing necessary. It tastes amazing and is a real crowd-pleaser.
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1/2 to 1 pound chuck roast
2 cups Gefen Split Peas
2 onions, cut into chunks
5 carrots, peeled and cut into chunks
10 cups water
1 and 1/2 teaspoons Gefen Salt
pinch of black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Pereg Cumin
If using an instant pot, place all the ingredients right into the pot. Cook on high pressure for 45 minutes, then natural release.
If using a pot over the stove, it’s best to soak the split peas for about 20 minutes first.
Add all the ingredients, including soaked split peas, to the pot. Bring to a boil then lower to a simmer. Cover and allow to cook till peas have broken up and softened, which could take a few hours.
Once ready, remove the meat from the pot. Use an immersion blender to blend all or most of the soup.
Shred the meat and add it back into the pot.
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I made this recipe the other day, and it was fabulous. I browned the meat in the Instapot with the other vegetables, then added the rest and cooked at high pressure. I used leftover chicken soup (instead of water) and added two chopped celery stalks, 1/2 t thyme, and two bay leaves. I would add more beef next time (there will be a next time—suggest 2 lb). The meat was delicious and tender. It couldn’t be easier. Thank you.
Hi Robin,
I love the way you personalized this recipe, especially the chicken soup part. Thanks for all these helpful tips!
-Chana Tzirel from Kosher.com
if I cook it in a pressure cooker, how would I do that?
Hi Nechama,
An instant pot is a type of pressure cooker, so the instructions would be the same. Enjoy this easy and delicious recipe!
-Chana Tzirel from Kosher.com