Harvest Meat and Vegetable Soup - Passover Soups - Kosher Recipe

Ingredients

• 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