German Vegetable Soup Gemusesuppe
Ready In: 2 hrs 20 mins
Serves: 8-10
Ingredients
- 1 soup bone, cracked
- 3 quarts cold water
- 1 tablespoon salt
- 1 lb potato, washed, pared and diced (3 medium)
- 1 lb green beans, washed, ends cut off and beans cut in halves
- 3 small carrots, cut in quarters lengthwise
- 2 medium onions, chopped (about 1 cup)
- 2 stalks celery, cut in 1/2 inch pieces
- 2 tablespoons minced parsley
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 1⁄2 teaspoons msg (optional)
- 2 (28 ounce) cans tomatoes (about 6 cups, sieved)
- 2 tablespoons shortening
- 1⁄4 cup all-purpose flour
- 1⁄4 cup finely chopped onion
Directions
- 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.
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