Mom's Vegetable Soup with Chicken or Beef German Gemuse Suppe

Warm, hearty, and brimming with fresh vegetables, Mom's Vegetable Soup with Chicken or Beef, also known as German Gemüsesuppe, is the ultimate comfort food for any season. This traditional recipe combines tender chunks of chicken thighs or beef stew meat with a medley of vibrant vegetables like carrots, celery, leek, cabbage, and green beans, all simmered in a flavorful broth infused with thyme and bay leaf. Perfectly balanced and nutrient-packed, this one-pot wonder is easy to make and can be adjusted to suit both chicken and beef lovers. With a squeeze of optional lemon juice for a zesty finish, this soup is a satisfying and wholesome meal that’s ideal for family dinners or meal prep. Enjoy this classic German-inspired vegetable soup on cozy evenings or anytime you crave a nutritious, soul-warming dish.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 500 grams Chicken thighs or beef stew meat
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 3 medium Carrots, diced
• 2 medium Celery stalks, diced
• 3 medium Potatoes, peeled and diced
• 150 grams Green beans, trimmed and chopped
• 1 large Leek, sliced (white and light green parts only)
• 200 grams Cabbage, chopped
• 2 tablespoons Fresh parsley, chopped
• 1 piece Bay leaf
• 1 teaspoon Dried thyme
• 2 liters Vegetable or chicken stock
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Lemon juice (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

If using chicken thighs, brown them in the pot for 3-4 minutes on each side, then remove and set aside. If using beef stew meat, brown the pieces in batches, then remove and set aside.

Step 3

In the same pot, add the diced onion and saute for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Stir in the carrots, celery, potatoes, green beans, leek, and cabbage. Cook for 5 minutes, stirring occasionally, to soften the vegetables slightly.

Step 5

Return the browned chicken thighs or beef to the pot. Add the vegetable or chicken stock, bay leaf, dried thyme, salt, and black pepper.

Step 6

Bring the soup to a boil, then reduce the heat to low and cover. Simmer for about 45-50 minutes, or until the chicken or beef is tender and the vegetables are fully cooked.

Step 7

Remove the chicken thighs from the pot, shred the meat using two forks, and return it to the soup. If using beef, ensure it is tender enough to eat and adjust cooking time as needed.

Step 8

Remove the bay leaf and stir in the fresh parsley. Taste and adjust seasoning with additional salt and pepper, if desired.

Step 9

Serve the soup hot, with a drizzle of lemon juice for brightness if desired.

Nutrition Facts

Serving size	(4061.0g)

Amount per serving	% Daily Value*
Calories	2193.5

Total Fat 100.2g	0%
Saturated Fat 23.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 405mg	0%
Sodium 10185.5mg	0%
Total Carbohydrate 190.7g	0%
Dietary Fiber 31.9g	0%
Total Sugars 40.0g
Protein 133.4g	0%

Vitamin D 65IU	0%
Calcium 582.5mg	0%
Iron 15.2mg	0%
Potassium 6371.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.0%

Protein: 24.3%

Carbs: 34.7%