Ingredients2 h 45 m servings 357 cals
- 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.
- 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.
Per Serving: 357 calories; 12.5 g fat; 39.8 g carbohydrates; 21.2 g protein; 53 mg cholesterol; 862 mg sodium. Full nutrition
ReviewsRead all reviews 18
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 har...
Great for a cool fall night. I used cubed stew meat, in bite size pieces. Instead of ground beef, It turned out real good
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.
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...
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 a...
Delicious. I substituted the lima beans for the butter beans. My family loved it. Even better the next day
This is a great soup! I substituted ground venison instead of ground beef and followed the rest of the recipe. Simple and great!