- 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
"This is the best soup I have ever had .I used Angus ground round in it ,delish."
"Will definitely make again! Great on a cold winter's night."
"Our new favorite!!! I did make a few minor changes...I used venison burger instead of beef, added a can of stewed tomatoes, cream style corn instead of whole kernel, and frozen peas instead of canned. It makes a huge amount & is so thick that it almost can't be called soup!!!"
"Delicious. My best friend and I both enjoyed this filling soup. I had everything on hand, so it was quick to throw together. I used spicy vegetable juice and it had a nice little kick."
"yuk, veggies in the can? No thanks. Sorry"