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Ground Beef and Vegetable Soup Recipe

Recipe by: Barry Heuser

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h 25 m
  • Ready In1 h 40 m
  • 1Heat 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.
  • 2Heat 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.
  • 3Heat 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.
  • 4Stir 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 16 servings
  • 341 cals
  • 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 1/2 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
  • 1/4 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

Amount per serving ( 5 total)

  • Calories:
    341
    17%
  • Fat:
    11.6
    18%
  • Carbs:
    34.8
    11%
  • Protein:
    24.1
    48%
  • Cholesterol:
    47
    16%

Based on a 2,000 calorie diet

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