German Vegetable Soup Gluten Free Substitutions

German Vegetable Soup Gluten Free Substitutions

Ingredients

  • 1. 1 ½ lb. Ground Beef
  • 2. 2 medium Onions
  • 3. 2 TB Beef Bouillon Granules (GF use Better Than Bouillon Beef)
  • 4. 1 cup water
  • 5. Salt and Pepper to taste
  • 6. ½-1 tsp garlic powder
  • 7. 1 bay leaf
  • 8. 1 can (46 oz) Tomato Juice or Vegetable Juice
  • 9. 6 medium Carrots
  • 10. 3 Cups shredded Cabbage
  • 11. 3 celery ribs, diced
  • 12. 3 medium potatoes, peeled and diced
  • 13. 1 small green pepper, chopped
  • 14. 1 can kernel corn, drained
  • 15. 1 can peas, drained
  • 16. 1 can cut green or yellow beans, drained

Directions

  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)