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
- 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).
1 cup: 167 calories, 4g fat (2g saturated fat), 21mg cholesterol, 730mg sodium, 21g carbohydrate (8g sugars, 4g fiber), 11g protein.
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."
"yuk, veggies in the can? No thanks. Sorry"
"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 !"
"I have to keep this on hand all winter - per my husband. He LOVES it."
"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."
"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."
"Delicious, had all the ingredients except the canned green beans, replaced with fresh beansthat I cooked for a few minutes and added with all the fresh veggies. I also had to add morevegetable juice , I think that I had more than l 1/2 lb of Hamberger meat.It was almost as thick as the chilli that my son makes. Anyway I will be making it again.Every one that had the soup loved it. Thank you for the receipe. I have been making myMom's veg soup for about 56 years and it is almost the same except that I add a handfulof little bows or other small elbows etc. Oh and I also had to cook the soup for about2 hours as the veggies were still hard."
"I have made this soup for at least 65 years,. At least it really sounds like mine with a few exceptions. I use Extra lean ground beef, I either fresh or frozen veggies and fresh diced garlic. at least 3 cloves. The last few years I've cut the amounts down concerably. Very delious and comforting. Works equally well in a crock pot or pot on top of the stove."
"Anyone can throw the kitchen sink into the largest pot you own to make probably my number one comfort food for anytime of the year but particularly on cold overcast gloomy days. The ONE item you do NOT want to leave out, vegetarian or not ..... the one item that is an absolute must to MAKE a vegetable soup as well as your beef vegetable soup, is a nice BIG beef knuckle bone. If it is BIG, have your meat cutter cut it in half for you. What that beef knuckle bone adds to a soup is pure ambrosia .... bar none !!! and it takes at least a couple of hours on simmer, sometimes, according to the amount, up to four hours on a slow simmer to come to nothing short of a holy place.This piece of gourmet soup making advice comes to you from a third generation award winning coinsure of fine vegetable soup slurping ')"
"It is very tasty, but it takes more than 25 min. I cooked it almost 1 hr because the vegetables were still hard after 25, 40, minutes."
"we just call this hamburger soup. using frozen mixed veg or leftovers in refrigerator."
"I used canned tomatos instead of juice and frozen vegetables, beef broth instead of bullion. The coleslaw mix sounded like a good idea. Saves time."
"Where are the nutritional values?"
"Woke up this morning to find that the Taste of Home Recipe of the Day was German Vegetable soup & decided to make it for dinner tonight. I used fresh and frozen vegetables (not canned) and, because I had a busy day ahead of me, I used a bag of Cole Slaw mix so I wouldn't have to chop cabbage. It worked out beautifully! And now that my family has eaten the soup, the verdict is in: Delicious! This is a definite keeper! -- Kristine Chayes, Smithtown, N.Y."
"I am on a low-sodium diet and I use frozen vegetables, also Herb-ox has a sodium free bouillon which is not bad. (Hormel Foods puts it out)"
"If you are concerned with the salt content you might want to skip the bouillon. Substitute a couple of cans of low salt beef stock for the water and some of the tomato juice. Ignore the rating, though I think it may be accurate, I was forced to rate in order to post."
"I was wondering if anyone had any ideas on how to use boneless skinless chicken breast instead of the beef. I know this will be a big time difference in flavor and I am not very good with spices. With me being a single guy this is perfect for me. Yes, I have a small freezer just for this kind of thing.ThanksDan"
"To make it a true German soup, I would add a few TBS of cider vinegar."
"Great winter soup....but would like the nutritional information. Not many soups that are low in sodium which is what I am looking for."