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

Dec 02, 2014

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

 
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.

 

2 Ratings

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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
  • 609 mg
  • 24%

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

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About the Cook

 
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