Southern Garden Soup

• 12-1/4 cups water, divided
• 1/2 cup pearl onions
• 5 teaspoons vegetable or beef bouillon granules
• 2 cups fresh cauliflowerets
• 2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 cup chopped fresh spinach
• 1/2 cup minced chives
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon salt
• 1/8 to 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 3 tablespoons cornstarch

1. In a Dutch oven or soup kettle, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
2. In another Dutch oven or soup kettle, bring 6 cups water and bouillon to a boil. Add cauliflower and onions; cover and cook for 5 minutes. Add the asparagus, water chestnuts, spinach and seasonings; cover and cook for 5 minutes or until asparagus is tender.
3. Combine cornstarch and remaining water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve immediately.

water, pearl onions, vegetable, fresh cauliflowerets, fresh asparagus, water chestnuts, fresh spinach, chives, marjoram, salt, pepper, ground nutmeg, cornstarch

Taken from www.tasteofhome.com/recipes/southern-garden-soup/ (may not work)