This is truly delicious! This is a variation of my mother-in-laws soup with a little more vegetable and broth to make it more of a meal. I hope you enjoy it!

Susan
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour 1 can vegetable broth and water into a large pot. Place potatoes and cabbage into pot, and bring to a boil. Cook 10 minutes, or until potatoes are tender but firm.

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  • Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease and mix beef into the pot. Stir the onion, celery, green bell pepper, and garlic into the skillet. Cook until tender, then mix into the pot.

  • Pour remaining broth and tomato-vegetable juice cocktail into the pot. Mix in tomatoes, frozen mixed vegetables, okra, lima beans, beef bouillon, Worcestershire sauce, celery seed, and bacon grease. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 2 hours.

Nutrition Facts

341.8 calories; 21.2 g protein; 39.8 g carbohydrates; 51.8 mg cholesterol; 859.6 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2007
I thought this was great. I made a couple of changes in that I used V8 vegetable juice and 1 can chicken broth instead of the beef bouillon. I also omitted the cabbage and okra. The soup was hardy and perfect on a cool fall evening. Thanks for sharing! Read More
(32)
27 Ratings
  • 5 star values: 16
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/27/2007
I thought this was great. I made a couple of changes in that I used V8 vegetable juice and 1 can chicken broth instead of the beef bouillon. I also omitted the cabbage and okra. The soup was hardy and perfect on a cool fall evening. Thanks for sharing! Read More
(32)
Rating: 5 stars
10/27/2007
I thought this was great. I made a couple of changes in that I used V8 vegetable juice and 1 can chicken broth instead of the beef bouillon. I also omitted the cabbage and okra. The soup was hardy and perfect on a cool fall evening. Thanks for sharing! Read More
(32)
Rating: 5 stars
05/19/2007
Great for a cool fall night. I used cubed stew meat in bite size pieces. Instead of ground beef It turned out real good Read More
(26)
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Rating: 4 stars
12/23/2005
Pretty good soup for a cold winter day.I left the okra out the second time as I thought it made the soup kinda slimey.Overall I would make again.Thanks for the post. Read More
(22)
Rating: 5 stars
07/05/2005
When I originally listed the recipe - I used Butter Beans instead of Lima Beans as my family are not big on Lima Beans... The Butter Beans can be found in your frozen vegetable section as well as with you other vegetables. Read More
(12)
Rating: 4 stars
03/15/2010
I use a chuck or rump roast along with a soup bone as my mother has done for years. Definitely a richer broth with a roast vs. ground beef. This is my "deserted island" food choice. My husband and I make it year round. Read More
(10)
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Rating: 4 stars
01/16/2009
Good hearty soup. I used left over pot roast instead of ground beef. Read More
(8)
Rating: 5 stars
07/10/2005
Delicious. I substituted the lima beans for the butter beans. My family loved it. Even better the next day Read More
(7)
Rating: 5 stars
01/11/2010
This is a great soup! I substituted ground venison instead of ground beef and followed the rest of the recipe. Simple and great! Read More
(4)
Rating: 5 stars
11/25/2009
Very good and easy- liked the fact that you can change it up easily but the base flavor is great. Will definitely make this again. Read More
(3)