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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Veggie Soup Recipe

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This recipe for Veggie Soup is from The Meyer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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