German Vegetable Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 200.6
- Total Fat: 8.3 g
- Cholesterol: 50.1 mg
- Sodium: 249.3 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 2.5 g
- Protein: 18.4 g
View full nutritional breakdown of German Vegetable Soup calories by ingredient
Introduction
Vegetable Soup with Chicken and Bratwurst, Cabbage and Potatoes (great with a hearty bread) Vegetable Soup with Chicken and Bratwurst, Cabbage and Potatoes (great with a hearty bread)Number of Servings: 12
Ingredients
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Ingredients:
* Cabbage, fresh, 5 cup, chopped
* Onion - raw, 2 cup
* Celery, raw, 2 cup, diced
* Potato, raw, 3 cup diced fine
* Chicken bouillon, 6 serving
* Skinless, Boneless,Chicken Breast, 3 breasts
* Bratwurst, 3 link (4 per 12 oz package)
* Water, tap, 8 cup (8 fl oz)
* Canola Oil, 1 tbsp
Directions
PREPARATION - - - - - -
Cut chicken into 1 inch cubes and cut sausage into 3/4 inch sections.
Chop cabbage into 1.5 inch squares. Dice onions (medium), carrots and celery (small), and potatoes (very small).
In a measuring cup or other container, mix 6 tsp of chicken bouillon with two cups of water and stir to dissolve completely.
COOKING - - - - - - -
In a large pot, brown chicken and sausage together in cooking oil over high heat until surfaces of chicken cubes are just seared.
Add water and bouillon to pot and add additional 6 cups of water.
Add vegetables and stir to mix ingredients.
Cover pot with lid and bring soup to boil. Reduce heat to medium low and return lid, leaving it slightly cocked.
NOTE: the potatoes should completely disintegrate to thicken the broth, and some of the water should reduce over the course of the full cooking time.
Makes about 12 servings at 2 cups each.
We enjoy this this my "Wheaten Loaf" (not a soda bread...real, wheat bread).
Number of Servings: 12
Recipe submitted by SparkPeople user RICHARDHARRISON.
Cut chicken into 1 inch cubes and cut sausage into 3/4 inch sections.
Chop cabbage into 1.5 inch squares. Dice onions (medium), carrots and celery (small), and potatoes (very small).
In a measuring cup or other container, mix 6 tsp of chicken bouillon with two cups of water and stir to dissolve completely.
COOKING - - - - - - -
In a large pot, brown chicken and sausage together in cooking oil over high heat until surfaces of chicken cubes are just seared.
Add water and bouillon to pot and add additional 6 cups of water.
Add vegetables and stir to mix ingredients.
Cover pot with lid and bring soup to boil. Reduce heat to medium low and return lid, leaving it slightly cocked.
NOTE: the potatoes should completely disintegrate to thicken the broth, and some of the water should reduce over the course of the full cooking time.
Makes about 12 servings at 2 cups each.
We enjoy this this my "Wheaten Loaf" (not a soda bread...real, wheat bread).
Number of Servings: 12
Recipe submitted by SparkPeople user RICHARDHARRISON.