Best 2 German Vegetable Soup Recipes
Discover the culinary gem of Germany with our comprehensive guide to cooking the perfect German vegetable soup. This hearty and flavorful soup is a symphony of fresh vegetables, aromatic herbs, and rich broth, capturing the essence of German cuisine. Whether you're seeking a comforting meal on a chilly day or a nutritious dish to enhance your diet, this article will guide you through the essential steps and variations to create an unforgettable German vegetable soup experience. From selecting the freshest ingredients to perfecting the cooking techniques, we'll provide all the knowledge and inspiration you need to savor the true taste of Germany in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
GERMAN VEGETABLE SOUP
My sister-in-law gave me this recipe-it's a nice thick soup. It does call for quite a few ingredients, but the taste is worth it!-Gundrun Braker, Burnett, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (4 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. , Dissolve bouillon in water; add to the beef mixture. Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper. , Simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in the corn, peas and beans; heat through. Discard bay leaf before serving.
Nutrition Facts : Calories 167 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 730mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 11g protein.
GERMAN CREAM OF VEGETABLE SOUP
Hey, where's the cream? No, no cream here, only delicious healthy soup. This is a VERY healthy, low calorie soup. My family loves it. I serve it with thick slices of German bread.
Provided by Dav59
Categories Stocks
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring the stock to simmer. The taste of the soup will be different depending on which stock you use. You can also use 2 quarts water + boullions.
- Clean and slice the leek, white/light green part only. Clean and chop the celery. Peel the carrots and potatoes and dice them. Put everything in the simmering stock. Add salt, marjoram, oregano and basil. Simmer for 1-1/2 hour.
- Take out a big bowl to hold the soup while you use the blender to puree/liquify it.
- VERY IMPORTANT! Only fill the blender container half full and make sure the steam can escape on top. I usually hold a paper towel over the top to prevent splatter. You can also let the soup cool a bit before you puree/liquify it.
- Put the pureed/liquified soup back in the pot and reheat. Taste and add salt and pepper if needed. If you have fresh basil around, chop some and sprinkle over the soup.
- Serve with delicious fresh bread.
Tips:
- Use fresh vegetables: Fresh vegetables will give your soup the best flavor and texture.
- Don't overcook the vegetables: Overcooked vegetables will lose their nutrients and flavor.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste.
- Serve the soup with a variety of toppings: Croutons, grated cheese, sour cream, and chopped parsley are all popular toppings for German vegetable soup.
- Make a big batch of soup: German vegetable soup is a great make-ahead meal. It will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
German vegetable soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite.
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