Every year as we head into Succot, I find myself craving something comforting, nourishing, and easy to serve. Between the turn-around after fasting for Yom Kippur, decorating the succah, and the marathon that is this joyful holiday, Mama Soup has been that perfect recipe for years. It is a true favorite from my cooking classes, kids’ camps, and now, new fans are loving it at the Berman Café too!

This soup has a little bit of everything: hearty lentils, loads of vegetables, and rich flavor that comes together in one pot. It’s satisfying without being heavy, and it fits beautifully into any Succot menu — whether you’re cooking for a crowd in your sukkah or just trying to keep things simple for your immediate family.

👉 You can find the full recipe at the bottom of this post and my original article below. Read the article so you know that all the credit really goes to MY MOM!:
Find Warming Energy with My Mama Soup Recipe


🥄 Make It a Succot Tradition

Succot is such a busy holiday — especially this year, when we’re preparing for two yomtovs and two separate Shabbats within a two week period. Having one dependable meal you serve every year makes things so much easier (and creates family tradition).

Here’s my traditional Succot meal lineup:

  • Macaroni and cheese (with a vegan, gluten-free version for me!)
  • Salmon (For everyone else besides me!)
  • Simple green salad
  • Mama Soup — served with veggie sausage on the side for extra protein and a heartier meal
  • Apple crisp for dessert — although this year, I’m going all out with mini gluten-free, vegan apple cider donut bundt cakes! 🍎🍩

If you’ve never made Mama Soup before, Succot is the perfect time to try it. You can make it ahead, it reheats beautifully, and it’s cozy enough for chilly nights in the sukkah.


💚 Make It Yours

Feel free to customize the soup — use what you have, swap in seasonal veggies, or add your favorite plant-based sausage or tofu for an extra Protein boost. My family’s whole meal may not be entirely vegan (I’m the only vegan!), but I love that everyone can enjoy a hearty plant-based soup – and that’s what Jews Eat Veggies is all about!

Wishing you a chag sameach filled with warmth, joy, and delicious plant-forward food shared under the stars.


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vegetable soup

The Famous Mama Soup — the Perfect One-Pot Meal for Succot


  • Author: Natasha
  • Total Time: 1 hour 30 minutes
  • Yield: 10-12 servings
  • Diet: Low Calorie

Description

Mama Soup has been that perfect Succot recipe for years — a true favorite from my cooking classes, kids’ camps, and now, new fans are loving it at the Berman Café too! This is a one-pot, easy pantry meal that you can customize to your family’s tastes.


Ingredients

  • 1 cup brown lentils, rinsed

  • 1½–2 quarts water (approximately) or vegetable soup stock

  • 1 28-ounce can crushed tomatoes in tomato puree

  • ½ cup pearled barley (skip if gluten-free)*

  • 2 cups butternut squash**, diced fine

  • ½ cup onion, chopped

  • 2 ribs celery with leaves, coarsely chopped

  • 2–3 carrots, chopped or sliced

  • 1 large white baking potato, peeled and diced fine

  • 2 tablespoons parsley, minced

  • 1 teaspoon salt (adjust to taste)

  • 1/8–¼ teaspoon pepper

  • 1 15-ounce can fire-roasted tomatoes, diced (optional)

  • Miscellaneous seasonings to your taste, such as dried basil or Italian

Instructions

Preparation
Place all ingredients, including optional fire roasted tomatoes, in a large stock pot and cook over high heat. Bring to boil. Reduce heat, cover and simmer 1 hour or until lentils, barley and vegetables are tender, stirring occasionally. Add more liquid if too thick. Add the parsley shortly before the soup is finished cooking. Taste and adjust for salt and pepper and other seasonings before serving.

Tip: Buy the pre-peeled and cut butternut squash available in most grocery stores. You will have to cut it into smaller pieces, but most of the hard work is done.

Notes

*Totally optional. The barley is delicious if you are not Gluten-Free. However, the soup is equally delicious without it. I haven’t used the barley in years.

**The Butternut Squash is a special fall addition I don’t use the rest of the year.

For Serving: Violife Parmesan block, shredded. Sliced, cooked, veggie Mild Italian sausage. (Note that those with Peanut allergies are often allergic to pea protein, so keep the sausage on the side).

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Main Meal
  • Method: Cooktop
  • Cuisine: American

Keywords: one pot meal, healthy, vegan, vegetarian, vegetable soup