MOM'S VEGETABLE SOUP WITH CHICKEN OR BEEF(GERMAN GEMUSE SUPPE)
Nothing can beat a bowl of steaming hot soup to warm the soul! This hearty chicken (or beef) vegetable soup is especially welcome and satisfying on a cold winter's day, or if you're feeling a bit under the weather. Serve with a crusty French bread or rolls and fresh butter; would also be great topped with matzo/matzoh balls, freshly chopped dill, and fresh lemon slices. From my mother, who has been making this soup since time immemorial. Enjoy!
Provided by BecR2400
Categories Vegetable
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- To an 8 quart stock pot, add beef bone or chicken, water, bay leaf, onion chunks, and sprigs of parsley. Bring to a boil; cover, then simmer about 1 to 1 1/2 hours until beef or chicken is almost done.
- Remove meat bone or chicken to a plate and let cool enough to handle. Strip meat from the bones into chunks (discard bones), and set aside.
- Meanwhile add sliced carrots, leek, chopped celery with leaves, chicken bouillon cubes and pepper (do not add salt). Bring to a boil; cover and simmer 5 to 10 minutes.
- Add the potatoes and the chunks of meat from the cooled soupbone or the chicken; cover and simmer about 35 minutes longer.
- Add cauliflower rosettes, cover, and simmer for 10 minutes. Add chopped fresh parsley and remove from heat.
- Serve steaming hot with a crusty French bread or rolls and butter.
- Makes good leftovers (soup is great on day 1, but tastes even better on days 2-3), and freezes/reheats well.
- VARIATIONS: May add about 6 oz. frozen peas at same time as cauliflower (increase cooking time by about 5 minutes to compensate for the cold peas). I also sometimes add a cup or two of fresh sliced zucchini and/or green beans a few minutes after adding the cauliflower. Also good with sliced hot dogs or kielbasa sausage added during the last 5 minutes or so of cooking time (enough time to heat through).
Nutrition Facts : Calories 109.1, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 187.5, Carbohydrate 24, Fiber 4.8, Sugar 4.8, Protein 3.9
GERMAN VEGETABLE SOUP GEMUSESUPPE
Many German homemakers like to roast marrow bones until the marrow is done, then scoop out the marrow and spread it on tiny rounds of crisp toast to float on vegetable soup.
Provided by Olha7397
Categories Clear Soup
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Put into a large saucepot or kettle with a cover the soup bone, cold water, and 1 Tablespoon salt. Cover and bring to boiling, reduce heat and simmer 1 1/2 hours. During cooking, occasionally remove foam that forms on top.
- Meanwhile, prepare the potatoes, green beans, carrots, onions, celery and parsley.
- After 1 1/2 hours, add vegetables to soup with 2 Tablespoons sugar, 2 teaspoons salt and monosodium glutamate and simmer 30 minutes, or until vegetables are tender.
- Just before vegetables are tender, force through a sieve or food mill the can of tomatoes and set aside.
- Heat in a saucepan 2 Tablespoons shortening and blend in 1/4 cup all purpose flour and cook over low heat, stirring constantly add the 1/4 cup chopped onion. Cook until mixture bubbles and is lightly browned. Remove from heat and add gradually, stirring constantly, 1 cup of the soup stock. Cook 1 to 2 minutes, or until smooth. Blend into soup with the sieved tomatoes. Bring to boiling, reduce heat and simmer 5 to 10 minutes, or until soup is slightly thickened. Remove soup bone. Serve steaming hot. Serves 8 to 10.
- The New World Encyclopedia of Cooking CAI.
Nutrition Facts : Calories 175.1, Fat 3.9, SaturatedFat 0.9, Sodium 1499.9, Carbohydrate 33.4, Fiber 6.9, Sugar 12.1, Protein 4.9
PERFECT CHICKEN VEGETABLE SOUP
Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!
Provided by JAMINA1
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h6m
Yield 4
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
- Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
- Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.
Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g
MOM'S VEGETABLE SOUP
This is my mother's vegetable soup, slightly modified. I have left out the beef shank which is in the original recipe. Makes a heaping amount and gets better with time!
Provided by Laughing in the Kit
Categories Clear Soup
Time 3h
Yield 6-8 cups of soup, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Add water, tomato juice, onion, and seasonings to large pot.
- Cover pot with lid and simmer for 1.5 hours.
- Add other vegetables and simmer for another hour.
- Remove bay leaves before serving.
- Salt and pepper to taste.
Nutrition Facts : Calories 65.1, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.3, Sodium 765.3, Carbohydrate 14.3, Fiber 3, Sugar 6.2, Protein 2.6
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