"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Veggie Soup Recipe

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This recipe for Veggie Soup, by , is from The Meyer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Meyer
Added: Saturday, November 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Soup:
1 small yellow onion, chopped
1 cup carrots, chopped
1 cup each frozen veggies: corn, green beans, lima beans, or whatever you have laying around!
1 14.5-ounce can petite diced tomatoes
4 Knorr vegetable bouillon cubes
6 cups water
1 tablespoon Lisa's essence seasoning (see miscellaneous section)

At least one of the following:
1/2 cup dried lentils, 1 can dark kidney beans, garbanzo beans, a large chopped potato, or a recipe of homemade dumplings.

Dumplings:
1 cup flour
1 egg, slightly beaten
1-2 tablespoons water or broth from soup

Directions:
Directions:
Combine all soup ingredients in stock pot. (If using canned beans add those during simmer.) Cook on medium high until soup boils and bouillons are dissolved. Simmer 20 minutes until veggies and lentils are cooked but still firm. For dumplings: Mix egg and flour until combined. Add water a little at a time until soft ball forms. Turn dough onto floured surface, kneading a few times until dough holds its shape. Roll with rolling pin until 1/4 inch thick. Cut into wide noodles or triangles. Add to hot soup; cook 10 minutes. Serve hot!

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Delicious and filling. It's even better the next day for lunch!

 

 

 

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