Cholent Soup
Recipe type: Soup
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 6
Leftover Cholent, a Jewish sabbath dish made from beans, barley, and beef, is a great base for a simple and delicious soup. This soup also freezes well.
  • 2 tablespoons olive oil
  • 1 stalk celery, chopped
  • 1 onion, diced
  • 1 carrot chopped
  • 1 clove garlic, minced
  • 2 cups leftover cholent
  • 1 (14.5 ounce) can diced tomatoes
  • 2 (14 ounce) cans of chicken broth
  • 5 ounce bag of fresh spinach
  1. Heat oil in sauce pan.
  2. Saute onion, garlic, celery, and carrots until tender.
  3. Add cholent, tomatoes, and chicken broth to the pan.
  4. Heat until boiling and simmer for 10 minutes.
  5. Stir in spinach and allow it to wilt.
  6. Ladle into bowls and serve.
Recipe by Patty Cake's Pantry at