Search thousands of recipes reviewed by home cooks like you.

Ground Beef and Vegetable Soup

  • Prep

    15 m
  • Cook

    1 h 25 m
  • Ready In

    1 h 40 m
Barry Heuser

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 609 mg
  • 24%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

june
0

june

2/25/2014

This a great soup. On a whim, I added two cans creamed corn because I wanted some extra sweetness and some "weight" since I didn't have any of the canned beans on hand. This made a great soup perfect for me. Seasonings listed take it from your run of the mill dump and go vegetable beef soup, to a more restaurant quality version.

Similar recipes