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

Contributed by: Edit

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