German Vegetable Soup

German Vegetable Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Judy Brannock

By
@jab121548

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

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
16
Prep:
45 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

1 1/2 lb
ground beef
2 medium
onions, diced
2 Tbsp
beef bouillon granules
1 c
water
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

Step-By-Step

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.

About German Vegetable Soup

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