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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. Full nutrition

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Read all reviews 20
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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.

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 f...

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...