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German Vegetable Soup

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Submitted by mjdoran

German vegetable soup built on a long-simmered soup bone broth with cabbage, turnip, lima beans, corn, and tomatoes, thickened with a flour-milk slurry. Pennsylvania Dutch comfort food.

YIELD

1 servings

PREP

15 min

COOK

60 min

READY

75 min

This German vegetable soup is Pennsylvania Dutch cooking in a pot: a soup bone simmered for hours to make a rich broth, loaded with cabbage, turnip, lima beans, corn, carrots, and tomatoes, then thickened at the end with a simple flour-and-milk slurry.

The long simmer on the soup bone is where all the flavor comes from. You can’t shortcut this with store-bought broth and get the same result. Those hours of boiling pull gelatin and marrow flavor from the bone, creating a broth with real body that coats the back of a spoon.

Skimming the fat after the bone has simmered is important. German vegetable soup should taste clean and hearty, not greasy. Let the broth cool slightly and the fat will rise to the top where you can skim it off easily.

Kitchen Tips

  • Start the bone in cold water, not hot. Cold water draws out more flavor and produces a clearer broth.
  • Add the vegetables after skimming the fat. They need about an hour of cooking to become tender, and adding them too early turns them to mush.
  • Mix the flour into the milk before adding to the soup. Dumping flour directly into hot liquid creates lumps that won’t dissolve.
  • This soup gets better overnight as the flavors meld. Make a big batch.

Variations

  • Beef chunks: Add cubed stew meat along with the soup bone for a heartier, meatier version.
  • Potato addition: Stir in diced potatoes with the other vegetables for more substance.

Ingredients

1 1
LARGE EACH SOUP BONE
for soup *
1 473
PINT ML TOMATOES *
1 473
PINT ML LIMA BEANS *
1 473
PINT ML CORN
grated *
2 473
CUPS ML CABBAGE
chopped
1 1
LARGE EACH TURNIP
diced *
1 1
EACH CARROT
diced
1 1
EACH ONION
sliced
1 5
TEASPOON ML ALL-PURPOSE FLOUR
½ 118
CUP ML MILK
1
X SALT AND BLACK PEPPER
to taste *
1
X WATER
cold, to taste *

Directions

Wash soup bone thoroughly and cover with cold water and allow it to boil for several hours.

Skim off the fat and add the vegetables.

Season to taste.

Mix the flour with the milk and stir into soup.

Cook for 1 hour and serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 474g (16.7 oz)
Amount per Serving
Calories 392 8% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 158mg 7%
Total Carbohydrate 25g 25%
Dietary Fiber 17g 68%
Sugars g
Protein 40g
Vitamin A 226% Vitamin C 157%
Calcium 31% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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