Ground Beef and Vegetable Soup

4.9
(49)

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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Prep Time:
15 mins
Cook Time:
1 hrs 25 mins
Total Time:
1 hrs 40 mins
Servings:
16
Yield:
16 servings

Ingredients

  • 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 ½ 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

  • ¼ 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

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.

Nutrition Facts (per serving)

341 Calories
12g Fat
35g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 341
% Daily Value *
Total Fat 12g 15%
Saturated Fat 4g 20%
Cholesterol 47mg 16%
Sodium 585mg 25%
Total Carbohydrate 35g 13%
Dietary Fiber 9g 32%
Total Sugars 8g
Protein 24g
Vitamin C 39mg 197%
Calcium 113mg 9%
Iron 5mg 28%
Potassium 987mg 21%

* 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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