This is one of my family's favorite soups. It is always associated with Yom Tov and it's a recipe I took from my mother – who probably took it from hers – who probably took it from hers – and so on.

2 pounds flanken
2 large (28 ounce) cans whole tomatoes, undrained
1 large cabbage, chopped
1 granny smith apple, cut in quarters
1/4 cup brown sugar
3 tablespoons lemon juice
salt and pepper to taste

Place flanken in a large soup pot and add 4 quarts of water. Bring to a boil and remove scum. Add remaining ingredients and simmer for 2 hours.
Serves 20.

12 large carrots, cut into chunks
1 medium onion, chopped
6 quarts water
6 tablespoons parve chicken soup mix
1 teaspoon coarsely ground black pepper
1 teaspoon nutmeg

Place carrots, onion, water and soup mix in a large soup pot. Bring to a boil and simmer for about 20 minutes until carrots are soft. Add pepper and nutmeg. Puree.
Serves 20.

It wouldn't be Passover without chicken soup

2 chickens, cut into eighths
6 carrots, cut into thirds
6 celery stalks, cut into thirds
2 parsnips, cut into thirds
2 turnips, diced
2 tablespoons salt
2 tablespoons dried dill weed

Place chicken in a 12 quart soup pot and cover with 6-8 quarts water, leaving room for all the vegetables. Bring to a boil and remove scum. Add vegetables and spices and reduce heat. Simmer, covered, for 1-1/2 hours. Remove chicken and either shred and return to pot or save for another occasion. This makes a very rich and delicious soup. May be served with or without vegetables.
Serves 30.

This is a refreshing lunch starter.

2 pounds frozen strawberries, thawed
2 pounds frozen peaches, thawed
1/3 cup sugar
2 teaspoons cinnamon
orange juice to cover

Combine all ingredients in large bowl. Puree with hand blender. Cover and chill until ready to serve.
Serves 20. (recipe may be halved)

From Holly's Kitchen

7 cups vegetable stock (Place 1 onion, 2 leeks, 1 carrot and 2 stalks celery in 8 cups of water and simmer for 20 minutes. Strain well. Or use appropriate amount of powdered mix)
2 large carrots, peeled and cut into 1/4-inch slices
1 small butternut squash, peeled and chopped into bite-size pieces
2 stalks celery, sliced into 1/4-inch slices
2 leeks, white part only, thinly sliced
1 medium onion, finely chopped
4 cloves garlic, minced
2 zucchini, chopped into bite size pieces
2 yellow crookneck squash, chopped into bite size pieces
olive oil
1 large can (28 ounces) whole tomatoes, chopped and juice included
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste

In a large stockpot, saute onions, leeks and garlic in one tablespoon olive oil until softened and golden. Add all other ingredients, including vegetable stock. Simmer over medium-low heat until vegetables are tender. Remove from heat. Puree half the soup in a blender and return to pot. Season to taste with salt and pepper. If served at a dairy meal, this soup is nice garnished with parmesan cheese.

A tasty and nutritious soup from the cookbook "A Taste of Tradition" by Tamar Ansh

1 large head fresh broccoli OR 1 bag 'Bodek' frozen
1 large onion, diced
1 olive oil
1 green pepper
1 red pepper
1 small potato
2 cups water
1 cup pareve milk
1/4 tsp. pepper
1 tsp. salt
10 florets, reserved for garnishing

Sautee onion and peppers in oil until soft. Add water and potato and cook until potato is soft, about 35 minutes. Add seasonings and broccoli; cook another 15 minutes, until broccoli is just soft. Puree until smooth, while adding milk. Serve hot, and add reserved florets to each bowl when serving.

(For dairy option, replace olive oil with table spoon of butter, and cup of pareve milk with skim milk. You can also sprinkle small amount of grated cheese to top of florets when serving.)

3 t. butter or olive oil
1 large onion, diced
1 green pepper, diced
1 red pepper, diced
3 scallions, diced
1 potato, peeled and chopped
1 large head fresh broccoli or 1 bag Bodek frozen
1/2 tsp. pepper
2 1/2 tsp. salt
1/2 tsp. dried parsley
6 cups water
1 cup pareve milk, optional
10 broccoli florets, reserved

In a medium pot, heat the butter or oil over a medium flame. Add the onion and peppers and saut? until the vegetables are golden brown. Add the scallions, potato, broccoli, pepper, salt, and parsley. Add the water and bring to a boil; then lower the flame and simmer the soup for 35 minutes, until the vegetables are soft. Puree this in a blender for a minute to make it thick and chunky, or completely puree it for a smoother texture. For a creamier consistency, add pareve milk. Serve hot with the reserved florets as a garnish.

DAIRY VARIATION:
Substitute milk for pareve milk and sprinkle some grated cheese on top of florets before serving.

Serves 4

This is a low-carb version of the same great chicken soup classic that you are used to but not loaded with vegetables.
To follow are some great EnLITEned traditional accompaniments!

1 chicken, cut up with the skin removed, and/or 2 packages of chicken bones
2 large turkey necks
2 carrots, peeled and halved
1 onion, peeled
2 leeks (see Tip on p. 42)
3 small zucchini, whole (see Tip on p. 47)
2 stalks celery
1 (8-ounce) piece of pumpkin, peeled and cubed
salt and pepper to taste
1-2 tablespoon chicken soup powder (optional)
3 cloves garlic, peeled
fresh dill & parsley sprigs
kohlrabi, parsnip, celery root, green and red peppers

Use the first method listed earlier for cleaning poultry/meat dishes (see p. 39), but include the vegetables in the first boil. Now most of the carbs will be in the discarded water. (For those who cannot give up on carrots, sweet potatoes, etc., boil them in a separate pot for 10 minutes, discard the water and add the semi cooked vegetables to the soup.) Return the chicken/bones/necks and vegetables, except for the zucchini, to the pot, add herbs and spices, and cover with cold water plus 3 cups. Bring to a boil. Lower the flame to simmer. Add the zucchini and cook covered over medium low heat for about 2 hours.

Note: You might want to put the greens, onion and leeks in a flow-through muslin bag to keep the pieces from getting into the soup, and to make for easy disposal.