German Vegetable Soup Recipe

4.5 34 39
German Vegetable Soup Recipe
German Vegetable Soup Recipe photo by Taste of Home
Publisher Photo

German Vegetable Soup Recipe

Read Reviews
4.5 34 39
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.

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. Yield: 16 servings (4 quarts).
Originally published as German Vegetable Soup in Country Ground Beef 1993, p10

Nutritional Facts

1 cup: 167 calories, 4g fat (2g saturated fat), 21mg cholesterol, 730mg sodium, 21g carbohydrate (8g sugars, 4g fiber), 11g protein.

  • 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
  1. In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain.
  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.
  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. Yield: 16 servings (4 quarts).
Originally published as German Vegetable Soup in Country Ground Beef 1993, p10

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AndreaClayton User ID: 8572691 234948
Reviewed Oct. 14, 2015

"This is the best soup I have ever had .I used Angus ground round in it ,delish."

MY REVIEW
milesn User ID: 7526447 20199
Reviewed Feb. 6, 2014

"Will definitely make again! Great on a cold winter's night."

MY REVIEW
beckyjewell User ID: 7193894 46511
Reviewed Feb. 5, 2014

"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!!!"

MY REVIEW
pinksuitcases User ID: 630663 14363
Reviewed Feb. 2, 2014

"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."

MY REVIEW
jammin gm User ID: 6869257 20482
Reviewed Jan. 30, 2014

"yuk, veggies in the can? No thanks. Sorry"

MY REVIEW
auntiegps User ID: 6854591 40560
Reviewed Jan. 30, 2014

"I make this all the time but I do substitute a bag of frozen vegies (corn, peas, green beans) & add a can of beef consomme. I also make ho-made noodles; this is the go to soup when the weather is nasty n chilly outside. I do not wait for cold weather as I could eat this soup all year round n I do !"

MY REVIEW
karinduchesne User ID: 3799078 20188
Reviewed Dec. 6, 2013

"I have to keep this on hand all winter - per my husband. He LOVES it."

MY REVIEW
grannynut User ID: 5820912 44386
Reviewed Oct. 24, 2013

"This is an awesome soup. So good and warming on cold day! I actually used sausage with it instead of ground burger. Was delish!"

MY REVIEW
loveboop User ID: 6790080 44384
Reviewed Oct. 12, 2013

"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."

MY REVIEW
rock111 User ID: 2691736 18511
Reviewed Oct. 6, 2013

"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."

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