German Vegetable Soup Gemusesuppe Recipe

Name: German Vegetable Soup Gemusesuppe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Meanwhile, prepare the potatoes, green beans, carrots, onions, celery and parsley.
3
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.
4
Just before vegetables are tender, force through a sieve or food mill the can of tomatoes and set aside.
5
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.
6
The New World Encyclopedia of Cooking CAI.

239

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 soup bone, cracked, 3 quarts cold water, 1 tablespoon salt, 1 lb potato, washed, pared and diced (3 medium), and more.

Yes, German Vegetable Soup Gemusesuppe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

German Vegetable Soup Gemusesuppe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions