Ingredients with Measurements:
- 1 cup of dried spätzle noodles
- 2 tablespoons of butter
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 tablespoon of tomato paste
- 4 cups of vegetable broth
- 1 can of kidney beans, drained and rinsed
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- 2 tablespoons of chopped parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Cook the spätzle noodles according to package instructions. Drain and set aside.
2. In a large pot, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
3. Add the tomato paste and stir to combine. Cook for 1-2 minutes.
4. Pour in the vegetable broth and bring to a simmer. Add the kidney beans, smoked paprika, salt, and pepper. Simmer for 10-15 minutes.
5. Add the cooked spätzle noodles to the pot and stir to combine. Cook for an additional 5 minutes.
6. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 39g
Protein: 10g
Sodium: 800mg
Fiber: 7g
Substitutions for ingredients:
- Use any type of pasta instead of spätzle noodles.
- Use any type of beans instead of kidney beans.
- Use any type of broth instead of vegetable broth.
Variations:
- Add diced potatoes to the pot for a heartier soup.
- Use smoked tofu instead of smoked paprika for a different flavor.
- Add a splash of red wine to the pot for extra depth of flavor.
Tips and tricks:
- Make sure to cook the vegetables until they are softened before adding the tomato paste.
- Use a wooden spoon to stir the soup to prevent the spätzle noodles from breaking apart.
- Garnish with extra parsley for a pop of color.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley
Pairings:
Crusty bread and a side salad
Suggested side dishes:
Side salad
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure to cook the soup to a safe temperature of 165°F (74°C).
Food history:
Gaisburger Marsch is a traditional German soup that originated in Stuttgart. It is typically made with beef, but this vegetarian version swaps in kidney beans for protein.
Flavor profiles:
Savory, smoky, and comforting.
Serving suggestions:
Serve hot with crusty bread and a side salad.
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Region: German