Ground Beef and Vegetable Soup recipe

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Ingredients

2 tablespoons olive oil
2 large yellow onions, diced
6 stalks celery, cut into 1/2-inch pieces
4 carrots, sliced 1/8-inch thick
3 cloves garlic, chopped
2 ½ pounds lean ground beef
46 ounces low-sodium vegetable juice (such as V8®)
46 ounces reduced-sodium beef broth
1 (28 ounce) can diced tomatoes
1 tablespoon Italian seasoning
2 cubes beef bouillon
1 teaspoon ground thyme
¼ teaspoon cayenne pepper
salt and pepper to taste
1 (15.25 ounce) can yellow corn, drained
1 (15.25 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can great Northern beans, drained and rinsed
1 (14.5 ounce) can cut green beans, drained
8 ounces frozen peas
8 ounces frozen lima beans
8 ounces frozen sliced okra

Nutrition Info

340.8 calories
carbohydrate: 34.8 g
cholesterol: 46.5 mg
fat: 11.6 g
fiber: 9 g
protein: 24.1 g
saturatedFat: 3.9 g
servingSize: -
sodium: 585.2 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture, cook, stirring, until fragrant, about 1 minute. Remove pot from heat.

  2. Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon.

  3. Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.

  4. Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture, bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.

Recipe Yield

16 servings

Recipe Note

This easy recipe makes a large pot of soup that will feed a small crowd or leaves leftovers for those nights you just don't feel like cooking. The leftovers freeze well in meal-size containers or plastic bags. You can add potatoes or use any combination of vegetables to suit your taste.

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