*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.
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.
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.
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.
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.
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