german vegetable soup

Name: German Vegetable Soup
Prep time: 45 min
Cook time: 1 h
Yield: 16
Cuisine: German
Ingredients: 1 1/2 pound(s) ground beef; 2 medium onions, diced; 2 tablespoon(s) beef bouillon granules; 1 cup(s) water; - salt and pepper to taste; 1/2 to 1 teaspoon(s) 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 cup(s) 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

19 Pinches

Judy Brannock

newark, DE

Updated on Apr 19, 2015

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

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prep time 45 Min

cook time 1 Hr

method Stove Top

yield 16 serving(s)

Ingredients

1 1/2 pounds ground beef
2 medium onions, diced
2 tablespoons beef bouillon granules
1 cup water
- salt and pepper to taste
1/2 to 1 teaspoons garlic powder
1 can 46 oz tomato or vegetable juice
3 - celery ribs, diced
6 medium carrots, sliced
3 medium potatoes, peeled and diced
3 cups cabbage, shredded
1 small green pepper, chopped
1 can 15 1/4 oz whole kernel corn, drained
1 can 8 1/2 oz peas, drained
1 can 8 1/2 oz cut green beans, drained

How To Make german vegetable soup

Step 1

In a dutch oven, cook beef and onions over medium heat until meat is no longer pink, drain.

Step 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.
Step 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.
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