German Vegetable Soup

1. 1

   In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain.

2. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.