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

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

340.8 calories; protein 24.1g 48% DV; carbohydrates 34.8g 11% DV; fat 11.6g 18% DV; cholesterol 46.5mg 16% DV; sodium 585.2mg 23% DV. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2018
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 per ounce (weight) exact or ~99 calories per cup. I made per recipe but with 1.5 tbs of olive oil and added 21 oz (wt) of fresh cubed potatoes with 15 minutes left in step 3 so they would soften. I used 93/7 ground beef, which weighed 28.4 oz when cooked and completely drained. I weighed everything to a tenth of an ounce including the final weight of the soup and totaled calories for each ingredient (as I generally do). Total was 4363.4 calories and 214.5 oz (wt). We had two meals for 3 people and froze 3 quarts for later. Great recipe. Read More
(8)
47 Ratings
  • 5 star values: 41
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/05/2018
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 per ounce (weight) exact or ~99 calories per cup. I made per recipe but with 1.5 tbs of olive oil and added 21 oz (wt) of fresh cubed potatoes with 15 minutes left in step 3 so they would soften. I used 93/7 ground beef, which weighed 28.4 oz when cooked and completely drained. I weighed everything to a tenth of an ounce including the final weight of the soup and totaled calories for each ingredient (as I generally do). Total was 4363.4 calories and 214.5 oz (wt). We had two meals for 3 people and froze 3 quarts for later. Great recipe. Read More
(8)
Rating: 5 stars
12/28/2017
Added some potatoes. Pretty much followed recipe. Loved it! Read More
(4)
Rating: 5 stars
03/29/2018
Awesome soup! The only thing I did differently was prep it He night before and put it in the slow cooker the next morning. Cooked all day for 8 hours. Served with buttered Kings Hawaiian rolls for a delicious meal. Read More
(2)
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Rating: 5 stars
01/07/2017
Very good soup. Will definitely make it again Read More
(2)
Rating: 5 stars
09/17/2017
Perfect for leftovers. Go to recipe for freezing and reheating. Read More
(2)
Rating: 5 stars
01/18/2017
I will definately make this again - made a lot more than I expected so we have leftovers. I made it in a slow cooker. Read More
(1)
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Rating: 5 stars
02/25/2014
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. Read More
(1)
Rating: 5 stars
09/05/2016
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 night made but blended very well after refrigeration. Picky daughter requested this for lunch at work twice. Read More
(1)
Rating: 4 stars
08/30/2015
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. Read More