Easy Kosher Recipes » Soups » Pea soup with beef “kabanos”

Pea soup with beef “kabanos”

Super Delicious
מרק אפונה עם קבנוס

This is the most fun thick winter soup. If meat is involved then the celebration just got bigger! So here is a great recipe for pea soup with beef “kabanos” to warm you during the difficult days of winter. Although we make use of dry peas in this recipe, there is no need to soak it before cooking - just rinse it well. Please note that the duration of the preparation of the soup is very long, so take pre-assigned time ahead of time!- and in any case this is a very simple recipe to make and most of the time, the pot is spent on the fire and you under the covers...
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  • 1 Pound Dry Peas
  • 2 Potatoes
  • 1 Large Onion
  • 3 Bulbs Garlic
  • 2 Carrots
  • As Needed Salt
  • As Needed Ground Black Pepper
  • A Pinch Cumin
  • 2 Tablespoons Canola Oil
  • 1 Full Tablespoon Flour
  • 3 sticks cut into rounds half cm wide you may use a whole piece of meat for this dish also Kabanos


  • Current and drain the peas well well well (have the full messy and peas should rinse really, really well)
  • Wash and drain the peas well!
  • Place in a pot full of water.
  • Bring everything to a boil and simmer on low - medium heat until the peas have softened (when you can easily mash the peas with no “resistance”) - a process which takes 2 hours at least.
  • While cooking peas, remove the foam with a spoon from the surface of the water. If the water evaporates, add more warm to hot water - and by no means cold water!

As the peas slowly softens, Cut the remaining vegetables:

  • Cut the potatoes into small cubes half inches.
  • Chop a small onion.
  • Chop the carrots.
  • If you have not cut the beef kabanos - it's time!
  • Chop or crush the garlic cloves.
  • When the peas are ready - turn off the heat and drain in a colander.
  • Heat the oil in a large saucepan.
  • Fry the onion, potato, carrot and beef until the onion becomes translucent (4-5 minutes) - while continuously stirring.
  • Add the garlic and fry for another minute or two.
  • Add the spices.
  • Add the flour and cook, stirring until flour is brown and the whole thing becomes doughy.
  • Add 2 cups of cold water and stir very well while scraping sediments from the bottom.
  • Add the peas - and add more water to cover and then some.
  • Bring to a boil and cook everything.
  • Boil for about half an hour until the soup thickens on low-medium heat - when all the time there is continuous bubbling.
  • There you go, the soup is ready.
  • Serve with plenty of croutons!

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