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Ground Beef and Vegetable Soup

Ground Beef and Vegetable Soup

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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Ingredients

1 h 40 m servings 341 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 585 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 10
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Very good soup. Will definitely make it again

Had to change recipe a bit because of not having all the ingredients on hand. Replace celery with green bell pepper, didn't use vegetable broth. Used Hunt's diced (basil, garlic & oregano). I s...

I will definately make this again - made a lot more than I expected, so we have leftovers. I made it in a slow cooker.

This is a really great recipe. I usually only make half as the whole recipe makes a lot of soup. I do not use any of the canned beans (personal choice), or limas or okra. I do use frozen corn, p...

Very, very good. Makes a lot but none went to waste. Used sweet corn, tomatoes, thyme and carrots from my garden. Omitted the Okra, everything else per recipe. Thyme was a bit overpowering the n...

I first made this as a half recipe, and I didn't have ground thyme. I substituted with marjoram. When I made full recipe with thyme, did not like it near as much. I am a salt aholic so I thoug...

This tasted really good! I didn't have beef bouillon so I just used more beef broth cubes. I let the soup sit for just an hour and it was good.

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 w...

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

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