German Vegetable Soup

German Vegetable Soup Recipe

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Judy Brannock


This is a nice thick soup. It does call for quite a few ingredients, but the taste is worth it.

☆☆☆☆☆ 0 votes
45 Min
1 Hr
Stove Top


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1 1/2 lb
ground beef
2 medium
onions, diced
2 Tbsp
beef bouillon granules
1 c
salt and pepper to taste
1/2 to 1 tsp
garlic powder
1 can(s)
46 oz tomato or vegetable juice
celery ribs, diced
6 medium
carrots, sliced
3 medium
potatoes, peeled and diced
3 c
cabbage, shredded
1 small
green pepper, chopped
1 can(s)
15 1/4 oz whole kernel corn, drained
1 can(s)
8 1/2 oz peas, drained
1 can(s)
8 1/2 oz cut green beans, drained

How to Make German Vegetable Soup


  • 1In a dutch oven, cook beef and onions over medium heat until meat is no longer pink, drain.
  • 2Dissolve bouillon in water, add to the beef mixture. Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper.
  • 3Simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in the corn, peas and beans; heat through. Discard bay leaf before serving.

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About German Vegetable Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: German

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