click here to jump to start of article
Join Our Newsletter

Get latest articles and videos with Jewish inspiration and insights​

Beef Poridge Bread Bowls

Jamie Geller cooks up the ultimate soup that eats like a meal in this cooking demo sponsored by Labriute Meals.

Beef Porridge

Prep Time: 8 minutes
Cook Time: 3 hours, 10 minutes
Chill Time: none
Yield: 6 servings

1 tablespoon olive oil
1 (2-pound) bone-in or boneless flanken
1 large onion, chopped
12 cups water
1 (6-ounce) package split pea soup mix with spice packet
1 (6-ounce) package barley and lima bean soup mix with spice packet
15 baby carrots
1 teaspoon sea salt
2 stalks celery, cut in 1/4-inch slices
Whole Wheat Bread Bowl

1. In a 6-quart stockpot, heat olive oil over medium heat.
2. Rinse meat and pat dry. Season with salt and pepper.
3. Place flanken and onions in pot and cook over medium heat for 2 to 3 minutes until meat is lightly browned on both sides.
4. Add remaining ingredients, cover and bring to boil. Skim off any foam that rises to the surface and discard.
5. Reduce heat to a simmer and cook, uncovered for 3 hours, stirring occasionally. Ladle into bowls and serve.

To turn this soup into an elegant meal serve it in bread bowls. Buy specially made bread bowls from your local bakery and slice off the top creating a lid, set aside for serving. Hollow out the inside, fill with steaming hot soup and replace the lid.

Wesley Kosher Supermarket donated all the groceries for this episode.
Wesley Kosher Supermarket.
455 Rt. 306
Monsey, NY
Phone: 845.364.7217

Give Tzedakah! Help create inspiring
articles, videos and blogs featuring timeless Jewish wisdom.
The opinions expressed in the comment section are the personal views of the commenters. Comments are moderated, so please keep it civil.

Visitor Comments: 12

(12) Jamie Geller, March 11, 2009 9:08 PM

Shabbos Night Bread Bowl From Jamie Geller

Ok -- I usually use the bread bowls not on Shabbos, like for a Purim Seudah or Sheva Brachos. #11's idea sounds ok -- the real issue for me is keeping teh soup hot enough in an oven set to low - you know your oven best so that's your call, as for the soup melying thorugh the bowls, that shouldn't happen to quickly if at all, the bowls may get a little soggy and start to loose their shape but it shouldn't melt through them, and especially if you get nice hard bread bowls from the bakery you should have a bit of time with them...Good Luck and let us all know how it works out if you do try it

(11) Anonymous, March 1, 2009 12:22 PM

bowl life.

How long, after filling the bread bowls do I have before the liquids melt through the bowl. Can I prepare them before Shabbos, leave in a low oven in a large open roasting pan, and know they'll be intact until men return from shul, and do the layl Shabbos things that precede serving the "porridge"?

(10) Elisheva, February 23, 2009 9:26 PM

Hilchos Shabbos issue?

Looks delicious! Just wanted to point out that using bread bowls for hot soup (especially soup with solids in it) on Shabbos might be an issue of cooking the bread: "yesh boshul achar afiyah," a baked product can be put through the cooking process even after it's baked, and that may be forbidden on Shabbos. Please check with your Rabbi or Posek. Additionally, there is a lot of research out there on MSG, and it's not actually been positively proven that it's a health hazard. Wikipedia has some information on the studies that have been done, for those interested in further research. For people who feel that its elimination from their diet has helped, that's great. But it doesn't mean that those who are not experiencing any issues have to be overly concerned. Do your own research, and speak to your health professional.

(9) Laurie, February 18, 2009 11:04 PM

here is a good for you soup mix

Streits makes a soup mix that has no msg, no hydrolyzed proteins, no hydrogenated fats. The split pea mix list only: green and yellow peas, dextrose, salt, onions, celery seed, canola oil, natural flavor, white pepper. Its pareve and has .5 gram of fat, 10 grams of fiber and 9 grams protein per serving

(8) Sharon, February 17, 2009 4:38 PM

Wash off the spices in the packets

Whenever I use the prepackaged soup mixes I rinse the contents in a colander and use my own spices. The packaged spices are much too salty and not healthy. You could also make that in a crockpot.

See All Comments

Submit Your Comment:

  • Display my name?

  • Your email address is kept private. Our editor needs it in case we have a question about your comment.

  • * required field 2000
Submit Comment