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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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1 h 40 m servings 341 cals
Original recipe yields 16 servings

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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.


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

Nutrition Facts

Per Serving: 341 calories; 11.6 g fat; 34.8 g carbohydrates; 24.1 g protein; 47 mg cholesterol; 585 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 19
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Very good soup. Will definitely make it again

Added some potatoes. Pretty much followed recipe. Loved it!

Perfect for leftovers. Go to recipe for freezing and reheating.

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

It might have been the brand of canned tomatoes I used, but I found that the beef flavour was overshadowed by the strong taste of tomato. It needed a few tablespoons of sugar to get the taste r...

Could have used a warning that the recipe needed a 55 gallon drum to hold the contents. The reference to 16 servings is pretty vague. Halfway through preparations I had to transfer everything to...

Wonderful - I have made this several times. You can substitute different varieties of beans you put in. Where I live, I can't always get some of the fancier kinds. It is always great. The ex...

Great comfort food on a cold snowy day. Prep time is more than 15 minutes, but well worth it. Makes about 11 quarts (calculated from pot dimensions, not measured). Worked out to 20.3 calories pe...

My goodness! This is so good! I skipped the okra and added some quinoa. Definitely making this one again!