German-Style Vegetable Soup With Franks
Grrrrrgh!
Course : Soups
From: HungryMonster.com
Serves: 6
 

Ingredients:

1 teaspoon light olive oil with a dash of toasted sesame oil
1 whole onion -- quartered and sliced
2 cloves peeled garlic -- bashed and chopped
2 whole carrots -- peeled and sliced
2 medium parsnips -- peeled and sliced
2 medium turnips -- quartered and sliced
2 stalks celery -- sliced
4 medium peeled yukon gold potatoes -- halved and sliced
14 1/2 ounces low-salt tomatoes with juice -- diced
6 links low or no-fat franks -- cut into 1/2 inch (1.75-cm) slices
1 cup small pasta shells
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons germany spice mix
4 cups boiling water
3 tablespoons german mustard
---GARNISH---
2 tablespoons chopped fresh parsley
 

Preparation:

1. Preheat the pressure cooker (or a heavy saucepan) and add the oil. Drop in the onions and cook until they wilt, 2 minutes. 2. Add the garlic, carrots, parsnips, turnips, celery, and potatoes and cook for 2 minutes. 3. Stir in the tomatoes, franks, pasta, salt, pepper, and spice mix. Pour in the water, cover, and bring the pressure up on high heat, which will take about 10 minutes. Reduce the heat to medium and cook for 4 minutes at high pressure. 4. Remove from the heat and release the pressure by running cold water over the top. (Simmer covered for 1 hour over very low heat if you are not using a pressure cooker). Remove the cover and stir in the mustard. If you do not have a pressure cooker, simply simmer the soup in a saucepan for 45 minutes before adding the mustard. TO SERVE 6 PEOPLE: Ladle into bowls, and sprinkle chopped parsley on top. Offer Hearty Whole Wheat Quinoa Bread (see recipe) in a napkin-lined basket.

 

Nutritional Information:

94 Calories (kcal); 1g Total Fat; (6% calories from fat); 2g Protein; 21g Carbohydrate; 0mg Cholesterol; 336mg Sodium