Ground Beef and Vegetable Soup Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Ground Beef and Vegetable Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 25 mins
  • READY IN

    1 hr 40 mins

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.
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Reviews More Reviews

Feb 08, 2015

Delicious soup! I followed the directions as written, however, I added two cans of diced potatoes, omitted the okra and completely forgot to add the peas and Lima beans. It was excellent even with the omissions - very hearty! Be sure to use a LARGE pot - this makes a huge amount of soup. I had to split it in half and use two pots. Will definitely make again...thank you for posting this recipe!

 
Dec 02, 2014

excellent, hearty soup. Good for cold days and nights.

 

3 Ratings

Feb 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.

 

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Nutrition

  • Calories
  • 341 kcal
  • 17%
  • Carbohydrates
  • 34.8 g
  • 11%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 9 g
  • 36%
  • Protein
  • 24.1 g
  • 48%
  • Sodium
  • 585 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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