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
MOM'S VEGETABLE SOUP
This recipe has been passed down through three generations in my family. It makes a very smooth, thick and tasty soup. Also is an added bonus, is very good for you and low in fat. You can vary the amount of magarine to suit your tastes. Good garnished with tabasco sauce. I always serve it with grilled cheese sandwiches but my husband also likes it with just cornbread.
Provided by Beth Gambrell
Categories Vegetable
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut all vegetables into slices and place in large pot with enough water to cover plus about 1 inch more.
- Season to taste with salt and pepper and add margerine.
- Cook slowly until tender, about 45 minutes to 1 hour then mash finely.
- Add tomato juice and salt to taste.
- Simmer slowly 15-30 minutes.
Nutrition Facts : Calories 215.6, Fat 6, SaturatedFat 1.1, Sodium 338.5, Carbohydrate 38.1, Fiber 5.2, Sugar 7.3, Protein 4.7
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
MOM'S VEGETABLE SOUP
Another one of mom's standards. I like to make this when fall starts to peak its head around the corner. It's a lot of food, though, so make sure you have a LARGE dutch oven available. This soup is tastier as leftovers, once the flavours have all melded together overnight!
Provided by getoutofmygalley
Categories Clear Soup
Time 6h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Bring beef and onion to a boil in a large Dutch oven. Turn down to medium low and cook for three hours, checking to add water if needed (enough to cover the meat).
- Take out beef and allow to cool. Bring the stock up to a boil again, and add bouillon to taste. Add veggies and tomatoes/tomato soup. Return beef to soup and add cabbage. Once at a steady boil, turn down to low and cook an additional 3 hours.
- 30 minutes before serving, add pasta.
Nutrition Facts : Calories 77.7, Fat 0.6, SaturatedFat 0.1, Sodium 217.3, Carbohydrate 17.1, Fiber 4.3, Sugar 4.4, Protein 3.4
MOM'S SUPER-POWERED VEGETABLE SOUP
My mom devised this super-sized, hearty soup that's both healthy and flavorful, thanks to two pretty genius additions: pumpkin puree and coconut milk. It tastes way better than any veggie soup based on stock alone, and you can personalize it a million different ways with any vegetables and grains or beans you have on hand. I like to top it with hot sauce and crumbled corn tortilla chips for a little crunch.
Provided by Amanda Gryphon
Categories Vegetable
Time 1h
Yield 10 qts
Number Of Ingredients 18
Steps:
- In a large stock pot, saute onion, celery, carrot and garlic in coconut oil over medium heat until soft.
- Add vegetable stock, cabbage and salt and pepper, bring to a boil, then reduce heat and simmer about 15 minutes.
- Add any other vegetables you wish at this point, like broccoli, cauliflower, mushrooms (or turnips, potatoes, etc). Then add the pumpkin puree, bay leaves and thyme. Simmer around 20 minutes.
- Then add the beans (or lentils, rice or quinoa if you prefer) and the can of coconut milk and simmer another 15 minutes or until vegetables are tender. Season with more salt and pepper to taste.
- Top with hot sauce and crumbled tortilla chips if you like!
Nutrition Facts : Calories 248.6, Fat 11.3, SaturatedFat 9.4, Sodium 421.5, Carbohydrate 31.1, Fiber 8.8, Sugar 6.4, Protein 10.5
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
MOM'S VEGETABLE SOUP
I make this vegetable-packed soup whenever we have a family get-together. It's been a favorite with us for a number of years.-Betty Van Kuiken, Oak Lawn, Illinois
Provided by Taste of Home
Categories Lunch
Time 3h40m
Yield 26 servings (6-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large soup kettle, brown the roast in oil. Add water; cover and simmer for 2-1/2 to 3 hours or until meat is tender. Drain; set roast aside. In the same kettle, combine the tomatoes, celery, carrots, onions, barley and beans. Cover and simmer for 50 minutes or until the barley is tender. Cut beef into 1/2-in. cubes; add to soup. Stir in corn, salt and pepper; heat through.
Nutrition Facts :
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