Please enter the email you’re using for this account.
Meat
Easy
3 Hours, 30 Minutes
Diets 
On one of my trans-Atlantic conversations with my mother, Mrs. Mitnick, we schmoozed for a really long time, and before she hung up, my mother casually mentioned to me that she tried a delicious new soup recipe that day. We both started laughing as simultaneously I asked for the recipe and she offered to share it with me. (She knows me already!!) This soup is so comforting and satisfying, and yet really easy to make. It has become my family’s favorite fleishig soup. It freezes beautifully, too.
3 large sweet potatoes, cubed
5 large carrots, sliced or cut in small pieces
1–2 chunks pumpkin (3 and a 1/2 to 6 and a 1/2 pounds, or 1 and a 1/2 to 3 kilograms), peeled and cubed (optional)
2 strips flanken (approx. 1 pound/500 grams), cut into pieces
soup bones (optional)
1 cup barley, such as Glicks Pearl Barley
1 cup Gefen Baby LIma Beans or other small lima (white) beans
2–3 tablespoons chicken soup powder
salt, to taste
pepper, to taste
pinch nutmeg (optional)
1–2 handfuls thin noodles, such as Manischewitz Fine Egg Noodles
In an eight-quart/liter pot, put sweet potatoes, carrots, pumpkin, meat, and bones. Cover with water and bring to a boil.
Remove the gray scum that appears on top of the water, and then add the barley, beans, and seasoning. Bring to boil again, lower fire, and cook for approximately two and a half hours, or until beans are soft. You may want to add more water as soup is cooking.
Add the noodles and cook for 5–10 more minutes.
How Would You
Rate this recipe?
Please log in to rate
Reviews