John Myers
Delicious Kind of Vegetable Soup
The perfect delicious kind of vegetable soup recipe with a picture and simple step-by-step instructions.
- 200 g Beef
- 1 disc Meat loaf, roughly chopped
- 100 g Meat sausage cut into small pieces
- 50 g Landmettwurst cut into small pieces
- 1 pinch Coarse sea salt
- 3 piece Peppercorns
- 0,5 bunch Soup greens fresh
- 50 g Diced wild boar bacon
- 1 piece Diced onion
- 1 piece Garlic clove pressed on
- 150 g Tomatoes peeled diced canned
- 50 g Fresh peas
- 50 g Beans green fresh
- 1 piece Carrot
- 1 piece Fresh celery
- 1 piece Kohlrabi fresh
- 2 piece Fresh potato
- 100 g Pasta
- 0,5 pole Leek
- 1 pinch Black pepper from the mill
- 1 pinch Hot paprika powder
- 1 pinch Thyme
- 1 some Freshly chopped parsley smooth
- 1 tbsp Rapeseed oil
- The child needed a name. It’s actually a leftover soup with a lot of vegetables from my garden and some that was slumbering in the fridge.
- I had cooked the meat the day before. Simply bring the beef with the peppercorns and the soup greens to the boil in cold salted water and cook until soft on a low flame and then sieve the broth.
- Fry the bacon in the oil and add the garlic and onions and fry gently. Then add the chopped meat, the tomatoes and the stock and bring everything to a boil once.
- I briefly toasted the meat loaf and pieces of sausage in butter in an extra pan. They only come in at the end.
- Add the cleaned and chopped vegetables with the potato pieces and simmer “almost” until cooked. Then the beans, peas, pasta and pieces of sausage are added.
- Let everything simmer together for a few minutes (until the noodles are cooked) and season to taste.
- Serve the soup in preheated plates. Add the parsley. If you like, you can help yourself. The same goes for pieces of cheese that anyone can rub in to their taste.
- This Across the Garden and Fridge Soup was delicious. We ate bread with it.
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