German Vegetable Soup Recipe
- 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
- 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. Yield: 16 servings (4 quarts).
Reviews for German Vegetable Soup(28)
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This is an awesome soup. So good and warming on cold day! I actually used sausage with it instead of ground burger. Was delish!
I grew up on this soup, being German. We made it with a chuck roast, boiled it with salt and pepper until tender, cut it in chunks and used the broth from the beef instead of bouillon and always used canned veggies because that's what we had on hand. It isn't real German soup if you use frozen food, it was unheard of when I was growing up ! either fresh or canned. Love this soup on a cold winter day, it's my comfort food.
Not good. Added chili powder and used frozen veggies instead of canned; takes more than shredded cabbage to make anything German. We love about anything, but threw out the leftovers. Have lots more soup recipes that are so much tastier.
Excellent! Because there are only two of us, I made 1/2 recipe and there is still enough to freeze. I used frozen veggies, instead of canned, used low sodium V8 and added an extra cup of water for a little more broth. It was perfect for our first chilly Fall evening.
Another plus, it is gluten-free!
A good solid vegetable soup. I added asparagus because I had it on hand, and left out the potatoes. I also added a few splashes of Worcestershire sauce for flavour.
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