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German Vegetable Soup

TOTAL TIME: Prep: 15 min. Cook: 35 min. YIELD: 16 servings (4 quarts).
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

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

  • 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.

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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