Yield: enough for a crowd (10 adults, 5 kids-depending on apetites!)

• 10 carrots, washed, peeled, cut into cubes
• 2 large parsnips, washed, peeled, cut into cubes
• 2 large turnips, washed, peeled, cut into cubes
• 2 large onions, washed, peeled, cut into cubes
• 1 entire bunch celery, washed, peeled, cut into cubes
• 1 large, or 2 small celery roots (also known as 'celeriac'), washed, peeled, cut into cubes
• 2 - 3 tablespoons olive oil
• 8 - 10 lamb bones, with a little meat on them *SEE NOTE
• 1 bunch parsley, washed and chopped.
• Soup powder (optional)
• 10 - 15 Roma tomatoes (optional)

* NOTE: I request these specially from our local kosher butcher, as they are not an item generally found in the 'help yourself' fridge!

Saute all the veggies in the olive oil till translucent, seasoning as you go- salt, pepper, garlic powder, paprika, etc., whatever you are permitted to use for Pesach, or whatever you can find for Pesach.

Add the lamb bones, after having washed them well. Add water to cover the bones, and skim off scum as necessary, adding water constantly to cover the meat. Once there is no more scum, cover pot, turn the flame to a simmer, and let it sit and cook, about 1- 1/2 hours, or until meat is thoroughly cooked. At this point, I add chopped tomatoes, but this is to your taste. Check periodically for doneness of meat on the bones. At this point, adjust seasonings, and if you wish, you can add a little soup powder for extra vavoom!