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 qt. cold water; 1 tbsp. salt; 3 md. potatoes, washed, pared and diced; 1 lb. green beans, washed, ends cut off and beans cut in halves; 3 sm. carrots, washed, pared; scraped and cut in quarters lengthwise; 2 md. onions, chopped; 2 stalks celery, cut in 1/2 inch pieces; 2 tbsp. minced parsley; 2 tbsp. sugar; 2 tsp. salt; 1-1/2 tsp. monosodium glutamate (optional); 2 cans (28 pz.) tomatoes (about 6 cups, sieved); 2 tbsp. shortening; 1/4 cup all purpose flour; 1/4 cup finely chopped onion

Servings: persons

1 soup bone, cracked
3 qt. cold water
1 tbsp. salt
3 md. potatoes, washed, pared and diced
1 lb. green beans, washed, ends cut off and beans cut in halves
3 sm. carrots, washed, pared
scraped and cut in quarters lengthwise
2 md. onions, chopped
2 stalks celery, cut in 1/2 inch pieces
2 tbsp. minced parsley
2 tbsp. sugar
2 tsp. salt
1-1/2 tsp. monosodium glutamate (optional)
2 cans (28 pz.) tomatoes (about 6 cups, sieved)
2 tbsp. 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.
2
Cover and bring to boiling, reduce heat and simmer 1 1/2 hours.
3
During cooking, occasionally remove foam that forms on top.
4
Meanwhile, prepare the potatoes, green beans, carrots, onions, celery and parsley.
5
After 1 1/2 hours, add vegetables to soup with 2 Tablespoons sugar, 2 tsp.
6
salt and monosodium glutamate and simmer 30 minutes, or until vegetables are tender.
7
Just before vegetables are tender, force through a sieve or food mill the can of tomatoes and set aside.
8
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.
9
Cook until mixture bubbles and is lightly browned.
10
Remove from heat and add gradually, stirring constantly, 1 cup of the soup stock.
11
Cook 1 to 2 minutes, or until smooth.
12
Blend into soup with the sieved tomatoes.
13
Bring to boiling, reduce heat and simmer 5 to 10 minutes, or until soup is slightly thickened.
14
Remove soup bone.
15
Serve steaming hot.

253

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 17 ingredients. The key ingredients include: 1 soup bone, cracked, 3 qt. cold water, 1 tbsp. salt, 3 md. potatoes, washed, pared and diced, 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