German Spring Soup
1 qt. Beef Stock 1 L
1 cauliflower (broken in pieces) 1
1 C fresh peas 250 ml
2 carrots (sliced) 2
1 C green beans (sliced) 250 ml
4 asparagus spears (cut up) 4
1 t parsley (chopped) 5 ml
Salt & pepper to taste
Pour beef stock into soup kettle. Bring to boil; reduce heat. Add remaining ingredients. Cover and simmer gently over low heat for 30 minutes or until vegetables are tender.
Microwave: Combine as above. Cook on Low for 15 to 20 minutes.
Yield: 1 qt. (1 L)
Cookbook: Caring & Cooking for the Hyper-Active Child
Author: Mary Jane Finsand
Typed By: Susan alexanderjamesmom@gmail.com