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    Hearty Vegetable Soup


    Source of Recipe


    Nancy/mamanancy29/EDC

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9419.1

    List of Ingredients




    2 T. butter
    1/4 head of cabbage, shredded
    1 med. onion, sliced thin
    1 clove garlic, pressed
    2 stalks celery, chopped
    3 carrots, peeled and thinly sliced
    2 small turnips, peeled and cubed
    2 med. potatoes, peeled and cubed
    1 c. frozen peas
    1 c. frozen corn
    1 c. frozen green beans
    1 can diced tomatoes w/ juice
    4 quarts beef stock
    1 T. Kitchen bouquet browning sauce
    2 t. brown sugar
    1 t. salt
    1/2 t. freshly ground pepper
    1 t. basil
    1 T. parsley, chopped
    1/2 box of dried spaetzle or 1 recipe of homemade spaetzle (recipe below)

    Recipe



    1. Melt butter, gently saute cabbage, onion, garlic, celery and carrots until they are soft. Add can of tomatoes, beef stock, turnips, potatoes, browning sauce, basil, parsley, salt, pepper and brown sugar. Bring to a boil. Reduce heat and simmer over low for 1 1/2 - 2 hours.

    2. Prepare spaetzle, bring soup up to the boil once again and add frozen veggies. Cook 10 mins. over medium heat. Add cooked spaetzle and adjust seasoning if necessary. Serve hot.

    Homemade Spaetzle:
    1 egg
    1 cup flour
    1/2 t. salt
    enough water to make a thick batter

    Mix all ingredients together well. Using a spaetzle maker or a colander w/ large holes press batter into rapidly boiling water. Cook until all the spaetzle floats on top. Drain.

 

 

 

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