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Ingredients: 1 Beef knuckle bone 1 Pound(s) lean beef short ribs 6 Cup(s) Water 4 Celery stalk tops parsley 5 Garlic plant leaves 4 Cabbage leaves 2 Potatoes 4 Stalks celery 4 Carrots 1 Kohlrabi 1 Wedge cabbage 1 Whole onion Directions: Cook the meat and bone in 6 c. of water under a tight lid for several hours. Just before the meat is done, add the kitchen bouquet of celery tops, parsley, garlic leaves, and cabbage leaves tied in a cheesecloth. Add the potatoes, celery stalks, carrots, kohlrabi, cabbage wedges, and onion, and cook until done. When the meat is done, remove it from the soup to be served as a side dish with horseradish or tomato gravy. Keep the meat hot while noodles cook in the soup. Add a little paprika just before serving the soup.
Check some related videos Similar recipes: Cream of chicken soup In a blender, combine cottage cheese and milk. Blend until smooth and pour into a saucepan. Add mushrooms, broth mix, water, chives, paprika, pepper and nutmeg. Heat, stirring, over low heat until boiling. Add chicken, heat thru. Per serving: 29g protein, Simple vegetable ragout with parsley Soak the dried mushrooms in hot water until they are soft, about 20 to 30 minutes. In a large saucepan, frying pan or wok with a cover, heat the oil and saute the onions over medium heat until they are transparent but still maintain their sh Ultimate cream of tomato soup Make sure to use canned whole tomatoes that are not packed in puree; you will need some of the juice to make the soup. 1. Adjust oven rack to upper-middle position and heat oven to 450; line jelly-roll pan or rimmed cookie sheet with foil. Spread tomatoes Lentil soup with frankfurters Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegeta Cream of shiitake mushroom soup This rich, earthy soup has but 100 calories per serving if made with non-fat milk. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Traditional miso soup Prepare Dashi: Combine water and kombu, bring to a boil. Turn off heat. Add bonito flakes, stir and cover. Let sit for 5-10 minutes, strain soup broth and discard bonito and kombu. Add onion and carrots to broth, simmer 5 minutes. Add wakame fl Lentil soup In a large pot, heat the oil over medium heat & add the garlic & onions. Saute for 2 minutes. Add the celery, carrot & potatoes & saute for 8 minutes. Add the tamari & the seasonings & continue to saute gently for anot 24-hour vegetable salad Place 2 cups of the lettuce in the bottom of a large bowl, sprinkle with salt, pepper and sugar. Layer eggs atop lettuce in bowl; sprinkle with more salt. Layer in order; peas, remaining lettuce, bacon and Swiss cheese. Spread mayonnaise over Peanut soup Saute onions and celery in butter until soft. Sprinkle flour over vegetables and cook 1 minute, stirring to coat. Add stock and peanut butter; simmer 20 minutes. Allow mixture to cool 15 minutes, then puree in batches in blender. (The soup may be made ahe Masoor dahl soup (lentil soup) Boil 2 1/2 cups water in a saucepan. Add turmeric, garlic, peppercorns, onion, lentils and 1 ts salt. Bring to a boil again. Turn heat to medium-low and simmer until lentils are cooked and most of the water had dried up (about 20 mins). M African vegetable stew 2 Being from Africa, I couldn't resist this traditional recipe, and herewith pass it on, especially to those of you up north, who are in need of good hot food! We are living on salads with temps soaring to 35 deg C and above! ** Parsnips may be Barley-shiitake mushroom soup Rinse the shiitake mushrooms and set them aside to soak in plenty of water. They will need about an hour to soak. Chop the onions, celery, and carrots. Put the vegetables and Michelle's seasoning in a large stock pot with the water. When Broccoli and asparagus soup In a large saucepan add 3 cups of vegetable stock, 1 small onion finely chopped, 2 celery sticks chopped, 2 carrots chopped, broccoli, asparagus and let simmer for 1/2 hour, until vegetables are soft. Blend this mixture to a smooth consistency using a han Herb marinade for vegetable kabobs Combine all ingredients in a bowl and mix well. Makes one cup. Cream of broccoli soup Trim broccoli and cut into one-half inch thick slices. Steam in salted water until tender. In large sauce pan, melt butter and saute onions, celery and garlic until brown. Stir flour gradually into butter mixture. Add milk slowly, then add chicken broth a Sizzling rice hot and sour soup Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems and thinly slice caps. Set aside. Bring broth to a boil over medium-high heat in a large pot. Add chicken and cook, stirring occasionally, for 3 minutes. Stir i Chicken and bean soup Put Chicken into large pot and cover with water; bring to boil and simmer for 2 to 3 hours, until chicken is falling off bones. Remove chicken pieces from pot. Allow remaining broth to cool. When cool enough strain and skim fat. Return stock to 5-minute broccoli soup Cook broccoli according to pkg directions, but omit salt and add onion. In a large saucepan over medium high heat, melt butter, cook 1 minute. Add the 2 tbsp flour, whisk 1 min. Slowly whisk in milk and salt until smooth and boiling. Add broccoli and gr Curried cold asparagus soup Snap off woody ends from asparagus stalks. Clean stalks with vegetable peeler, cut off tips and reserve. Combine chicken broth and asparagus stalks in large kettle. Heat to boiling, cover, reduce heat and simmer 40 to 45 minutes. Drop asparagus tips into Chunky chicken rice soup 1>. In a skillet, fry chicken in hot oil until browned. Add broth, water, vegetables (thawed) and seasonings. 2>. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover, remove from heat. Let stand 5 Faki (hellenic lentil soup) "This recipe also appeared in my cookbook, The Food of Greece". Wash lentils in a soup pot. Cover with 8 cups of cold water, and bring to a boil. Cover the pot, turn off the heat, and let stand for an hour. Bring to a boil, and stir i Squash soup Steam squash and carrots for 10 minutes. Set aside. Saute onions in oil until translucent. Dissolve miso in water. Place all ingredients in a blender and puree. Jeanne's turkey rice soup Chop onions, celery, carrots and place in stock pot with 10 cups of water. Place bouillon cubes in pot. Place herbs in pot. Simmer until vegetables are tender. Add turkey and rice. Continue to simmer until rice is cooked. Serve with rolls or saltin "mediterranean" bean soup In heavy 3-quart stockpot or soup kettle heat extra-virgin olive oil; saute onion, carrots and garlic until vegetables are soft but not browned, 10-15 minutes. Add drained beans and boiling water to stockpot; add thyme, bay leaves and parsley. C "cream" of mushroom soup (My favorite as a child growing up in cold Minnesota). "Saute" sliced mushrooms in a PAM srayed skillet til browned and set aside. In saucepan mix the "B" ingredients (thanks Heloise). Add 2 cups cold water to the mix and stir Cock-a-leekie (chicken and leek soup) Heat all ingredients except leeks to boiling in Dutch oven. Reduce heat. Cover and simmer 30 minutes. Add leeks. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken from Sweet potato, ginger and tomato soup Heat the oil in a saucepan. Add the onions, sweet potato and ginger root. Cover the pan and simmer for 15-20 minutes, until the vegetables are soft. Add the tomatoes and vegetable stock. Bring to a boil and simmer for 30-40 minutes. Puree using hand blend Cheesy chicken vegetable casserole 1 > . Cut a large " X " across one side of each pouch of vegetables. Place pouches cut-side down in an 8-inch square baking dish. Microwave on high eight to ten minutes. Set aside. 2 > . Place celery in a 1-cup glass measure and cover with Barbra's best chicken soup Take your chicken and clean it! Get those red glops out of the indentations inside the chicken! Throw away the liver and keep any other parts that came with the chicken. Now you are going to need kosher salt. Table salt is *not* a substitution. Pu Vegetable almond rice Melt margarine in a medium saucepan over medium heat. Add onion and saute until tender. Add broth, lemon juice and garlic powder. Bring toa boil. Stir in rice and vegetables, and return to a boil. Reduce heat to low, cover and simmer for "the" onion soup Melt the butter and olive oil together in a heavy, 4-quart soup pot. Add the onions, cover, and cook over low heat for 15 to 20 minutes, stirring occasionally. Raise the heat to moderate, uncover pan, and add sugar and salt. Cook 20 to 30 minute Chilled cranberry soup In a 3-quart saucepan combine cranberries, water, sugar, cinnamon stick, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until about half of the cranberries are popped. Remove from heat. Stir in the lemon juice and Red pepper soup 1. Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender. 2. Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes Green apple soup Reserve 1 apple. Wash remaining apples, cut into quarters and remove core. Cut into small pieces; combine with cider in a saucepan and simmer 20 minutes. Add cinnamon, cloves, bay leaf, sugar, and salt. Simmer, covered, stirring occasionally for 4 Tuscan onion soup Dry fry the pancetta in a large saucepan for 3-4 minutes until it begins to brown. Remove the pancetta from the pan and set aside until required. Add the oil to the pan and cook the onions and garlic over a high heat for 4 minutes. Reduce the heat, Ham and bean soup Put the beans, onions, and ham pieces in a large pot. Pour in enough cold water to cover the beans by 1 1/2 inches. Bring the mixture to a boil over medium heat. Reduc e the heat to a simmer, removing any scum that rises to the surface. Simmer about 2 Garbanzo bean soup Heat the oil in a large saucepan. Add the leeks and zucchini and cook briskly for 5 minutes, stirring constantly.Add the garlic, tomatoes, tomato paste, bay leaf, stock, and garbanzo beans. Bring to a boil and simmer for 5 minutes. Shred the spinach Bacon, bean, & garlic soup Chop 2 slices of the bacon and place in a bowl. Microwave on HIGH power for 3-4 minutes until fat runs out and the bacon is well cooked. Stir the bacon halfway through cooking to separate the pieces. Transfer to a plate lined with paper towels and Winter vegetable roasted stew PREP: Peel and trim all vegetables, then cut as directed. Oven : initial setting 400F. 1) In a large stainless-steel skillet, melt 1 tsp each butter and oil over moderately high heat. Add onion and carrot and cook, stirring occasionally, unt Vegetable couscous In a large bowl, combine oil, bell pepper, tomatoes, cucumber, onion, vinegar and salt. Prepare couscous according to directions. Add hot couscous to vegetable mixture and stir well. Serve warm. Caramel mountain ranch cold strawberry soup Cut stems off fresh berries or thaw frozen berries and rinse under cold water. Set 6 to 8 berries aside for garnish. In a food processor, puree the berries with the sugar and liqueur. let it sit overnight. Whip heavy cream until thickened, but n Les petoncles a la nage (scallop soup) Les Petoncles a la Nage Claude Cyr, chef-proprietor of Au cion del la baie in Metis sur Mer, makes a simple soup from scallops and vegetables. In a medium saucepan, bring wine, fish, stock and vegetables to a boil, season with salt and pepp African tomato-avocado-buttermilk soup Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds. In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon lemon juice to hold the color. Vegetable raisin curry with couscous Heat oven or toaster oven to 350 degrees. Place almonds in a single layer on a baking sheet. Bake for about 5 minutes or until golden brown. Coarsely chop onion. Cook onion and garlic in saute liquid. Stir in flour, curry powder, and cayenne peppe Vegetable chop suey Cut the yellow and red bell peppers, carrot, zucchini, and fennel into very thin slices. Cut the onion into quarters and then cut each quarter in half. Slice the snow peas diagonally to create the maximum surface area. Heat the oil in a preheated Mediterranean kitchen lentil soup 1. Bring lentils and water to a boil. Reduce heat and simmer, covered, while preparing the vegetables. 2. Meanwhile, in small frying pan cook onions in 1/4 cup vegetable oil and the olive oil over medium heat. 3. When onions start to Jeanne's mushroom soup Simmer whole mushrooms in water in large saucepan until tender. Remove mushrooms and chop in food processor. Reserve the cooking liquid. Return chopped mushrooms to cooking liquid in saucepan. Add bouillon and return to simmer. Melt the butter frying p Hot and sour chicken soup Chicken breasts should be skinned and boned Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 T soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender, about 3 min. Remove the chicken, add the remaining soy Frank and vegetable casserole Thinly slice franks (18-20 slices per frank). Break cauliflower into bite sized florets. Separate broccoli into individual spears. Combine all franks and vegetables in a 6-8 quart pot and mix well. Spread into baking pan(s). (I use 2 9x9 ba Honolulu watercress soup Simmer peas and beef stock together for 5 minutes, then add onion and celery. Simmer another 5 minutes. Cool. Process soup in a food processor or blender until smooth. In a heavy saucepan melt buter; stir in flour and cook until mixture is light and bubbl