My sister-in-law gave me this recipe – it’s a nice thick soup. It does call for quite a few ingredients, but that is worth it!
Gundrun Braker Burnett, Wisconsin
German Vegetable Soup Recipe
German Vegetable Soup
1 ½ lbs. ground beef
2 medium onions, diced
2 Tbsp. beef bouillon granules
1 cup water
Salt and pepper to taste
1 bay leaf
1 can (46 oz.) 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 ¼ oz.) whole kernel corn drained
1 can (8 ½ oz.) peas, drained
1 can (8 oz.) 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.
(Recipe for German Vegetable Soup came from tasteofhome.com)
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