This is a loaded “kitchen sink” type of vegetable soup with a large yield — a perfect choice for a holiday (or anytime!) soup to feed a crowd. Most of the work of this soup is cutting the vegetables, so prep ahead!


  • 3 quarts (12 cups) water
  • 1 pound beef flanken, cut into chunks (in between bones)
  • 3 beef bones
  • 5 stalks celery, thinly sliced
  • 1 very large or 2 medium onions, chopped
  • 4 large carrots, peeled and thinly sliced
  • 4 small (6–8-inch) zucchinis, halved lengthwise and thinly sliced into half-moons
  • 4 large potatoes, peeled and diced
  • 1 sweet potato, peeled and cubed
  • 4 cloves garlic, minced (about 4 teaspoons)
  • 1 large red bell pepper, seeded and diced
  • 1 large yellow bell pepper, seeded and diced
  • 1 (28-ounce) can whole tomatoes, chopped (or canned diced tomatoes)
  • 2–3 teaspoons kosher salt, or more to taste
  • ½ teaspoon freshly ground black pepper, or more to taste
  • 2 Tablespoons sugar
  • 4–5 Tablespoons tomato paste
  • ½ cup red wine
  • 2 Tablespoons chopped Italian parsley
  • 2 Tablespoons chopped fresh basil leaves


  1. Skim: In a large stock pot over medium-high heat, bring water, flanken, and bones to a simmer. When foam and impurities rise to the top, skim the surface to remove as much scum as possible.
  2. Simmer: Add all of the remaining ingredients except fresh parsley and basil. Stir to blend. Allow soup to return to a boil, then reduce heat to low and simmer, partially covered, for about 1½–2 hours.
  3. Season: Add parsley and basil; stir to blend. Season to taste, adjusting salt or pepper as needed. Simmer for another few minutes to absorb seasonings; season to taste once more.

Yields: 16–18 servings

Reprinted with permission from Menucha Publishers.