Thick, creamy, filling and hearty, Creamy Vegetable and Flanken Soup is going to become your favorite comfort food!
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This soup was going to be a simple parve (meatless) vegetable soup one day when I was craving something warm and comforting, now that the cold weather is upon us.
So I was in the grocery store, roaming the produce aisles, hoping for some inspiration. And it struck, in the form of a creamy vegetable and flanken soup. Not parve, not super quick cooking, but oh-my-gosh delicious. The idea that I had here, which worked out so splendidly, was to cook my vegetable soup with beef bones, for flavor. But then I thought, what if I used bones with meat attached (I chose flanken) and shredded the meat as a tasty textural contrast to the creamy soup. Awesome, right? I thought so!
This soup is now on my sukkos menu, and I know you guys want it on yours too. It freezes nicely, so you can make it ahead for second days, and it feeds a crowd, so if you don’t have a crowd, just freeze half for another time. What more could you ask for on a cold sukkos night than a delicious bowl of hearty soup?!
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- 2 Tablespoons oil
- 2 onions, peeled and cut in large chunks
- 2 carrots, peeled and cut in large chunks
- 6 stalks celery, cut in approximately 1 inch pieces
- 8-10 ounces mushrooms, white or cremini both work
- 2 zucchini, cut in large chunks (peeling optional - I left it)
- 16 ounces frozen broccoli (cuts okay)
- 2 sweet potato, peeled and cut in large chunks
- 1-2 lb flanken - bone in!
- 1 handful fresh parsley
- water to cover, about 12-15 cups
- 2-3 teaspoons kosher salt, plus more, to taste
- black pepper, plus more, to taste
- Heat oil in large pot over medium heat, Add onions and cook for about 5 minutes, stirring occasionally, until translucent.
- Add carrot, celery, mushrooms, zucchini and broccoli, and sweet potato, and saute for about 10-15 minutes. The longer it cooks now, the better the flavor will be.
- Place the flanken in a net bag, and the parsley in another net bag. Add to pot then add water to cover. Add salt.
- Cover the pot and bring to a boil, then reduce flame to a simmer.
- Cook on low for at least 5 hours, up to overnight. The longer the soup cooks, the better the flavor will be. Add water, as needed, as it boils down.
- Once cooked, remove the net bags with the flanken and set aside. Discard parsley.
- Use an immersion blender to puree the soup until completely smooth. Add salt and pepper to taste.
- Meanwhile, open the net bag with the flanken in it, remove the meat from the bones and shred.
- To serve, either mix the shredded meat into the soup, or place on top of the soup just before serving.
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Thanks guys for stopping by! Have a great yom tov, then come back on Chol Hamoed for a fantastic new recipe! -Miriam
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