My sister-in-law gave me this recipe—it's a nice thick soup. It does call for quite a few ingredients, but the taste is worth it!—Gundrun Braker, Burnett, Wisconsin
German Vegetable Soup
German Vegetable Soup
Prep Time
15 min
Cook Time
35 min
Yield
16 servings (4 quarts)
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 teaspoon garlic powder
- 1 bay leaf
- 1 can (46 ounces) tomato or vegetable juice
- 3 celery ribs, diced
- 6 medium carrots, sliced
- 3 medium potatoes, peeled and diced
- 3 cups shredded cabbage
- 1 small green pepper, chopped
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (8-1/2 ounces) peas, drained
- 1 can (8 ounces) cut green beans, drained
Directions
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain.
- 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.
- Simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in the corn, peas and beans; heat through. Discard bay leaf before serving.
Nutrition Facts
1 cup: 167 calories, 4g fat (2g saturated fat), 21mg cholesterol, 730mg sodium, 21g carbohydrate (8g sugars, 4g fiber), 11g protein.
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