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German Vegetable Soup Gluten Free Substitutions

Ingredients


1 - 1. 1 ½ lb. Ground Beef

2 - 2. 2 medium Onions

3 - 3. 2 TB Beef Bouillon Granules (GF use Better Than Bouillon Beef)

4 - 4. 1 cup water

5 - 5. Salt and Pepper to taste

6 - 6. ½-1 tsp garlic powder

7 - 7. 1 bay leaf

8 - 8. 1 can (46 oz) Tomato Juice or Vegetable Juice

9 - 9. 6 medium Carrots

10 - 10. 3 Cups shredded Cabbage

11 - 11. 3 celery ribs, diced

12 - 12. 3 medium potatoes, peeled and diced

13 - 13. 1 small green pepper, chopped

14 - 14. 1 can kernel corn, drained

15 - 15. 1 can peas, drained

16 - 16. 1 can cut green or yellow beans, drained


Instructions


1 - In Dutch oven, cook beef and onions until meat is no longer pink; drain.


2 - Dissolve bouillon in water; add to beef mixture.


3 - Add salt, pepper, garlic powder, bay leaf, tomato juice, carrots, cabbage, celery, potatoes and green pepper.


4 - Simmer, uncovered for 25 minutes or until vegetables are tender.


5 - Stir in the corn, peas and beans; heat through.


6 - Discard bay leaf before serving.


7 - 16 servings (4 quarts)