Creamy Vegetable and Flanken Soup
Serves: 10 servings
  • 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
  1. Heat oil in large pot over medium heat, Add onions and cook for about 5 minutes, stirring occasionally, until translucent.
  2. 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.
  3. Place the flanken in a net bag, and the parsley in another net bag. Add to pot then add water to cover. Add salt.
  4. Cover the pot and bring to a boil, then reduce flame to a simmer.
  5. 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.
  6. Once cooked, remove the net bags with the flanken and set aside. Discard parsley.
  7. Use an immersion blender to puree the soup until completely smooth. Add salt and pepper to taste.
  8. Meanwhile, open the net bag with the flanken in it, remove the meat from the bones and shred.
  9. To serve, either mix the shredded meat into the soup, or place on top of the soup just before serving.
Plan Ahead: This soup freezes nicely. To freeze the meat, shred it, then place in a container with a little bit of the soup.
Recipe by Overtime Cook at