German Vegetable Soup
Yield
1 servingsPrep
15 minCook
60 minReady
75 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
soup bones
large, for soup |
* |
| 1 | pint |
tomatoes
|
*
|
| 1 | pint |
lima beans
|
*
|
| 1 | pint |
corn
grated |
*
|
| 2 | cups |
cabbage
chopped |
|
| 1 | each |
turnip
large, diced |
*
|
| 1 | each |
carrots
diced |
|
| 1 | each |
onions
sliced |
|
| 1 | teaspoon |
all-purpose flour
|
|
| ½ | cup |
milk
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
water
cold |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
soup bones
large, for soup |
* |
| 473 | ml |
tomatoes
|
*
|
| 473 | ml |
lima beans
|
*
|
| 473 | ml |
corn
grated |
*
|
| 473 | ml |
cabbage
chopped |
|
| 1 | each |
turnip
large, diced |
*
|
| 1 | each |
carrots
diced |
|
| 1 | each |
onions
sliced |
|
| 5 | ml |
all-purpose flour
|
|
| 118 | ml |
milk
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
water
cold |
*
|
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.
