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


  • 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
  • 3
    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


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

Printable Recipe Card

About German Vegetable Soup

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

Show 2 Comments & Reviews

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