German Vegetable Soup
Created by Linky on April 30, 2023
- Servings: 12
- Prep Time: 15m
- Cook Time: 35m
- Recipe #40576
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 cup whole kernel corn, frozen or fresh
- 1 cup peas, frozen or fresh
- 1 cup cut green beans, frozen or fresh
- 2 teaspoons parsley, fresh or dried, to serve
How to Make
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Step 1: In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain.
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Step 2: Add bouillon and water to the beef mixture.
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Step 3: Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper.
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Step 4: Simmer, uncovered, for 25 minutes or until vegetables are tender.
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Step 5: Stir in the corn, peas and beans; heat for another 5 minutes, or longer if using fresh veggies.
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Step 6: Discard bay leaf before serving. Sprinkle some parsley on each serving.
Nutritional Facts
- Serving Size: 1 (339.2 g)
- Calories 226.5
- Total Fat - 9 g
- Saturated Fat - 3.3 g
- Cholesterol - 36 mg
- Sodium - 136.3 mg
- Total Carbohydrate - 23.6 g
- Dietary Fiber - 5.4 g
- Sugars - 6.6 g
- Protein - 13.8 g
- Calcium - 59.2 mg
- Iron - 2.5 mg
- Vitamin C - 38 mg
- Thiamin - 0.2 mg