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Recipe: Ground Beef and Vegetable Soup

This easy recipe makes a large pot of soup that will feed a small crowd or leaves leftovers for those nights you just dont 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.

Ground Beef And Vegetable Soup Ingredients

  • 2 tablespoons olive oil

  • 2 large yellow onions, diced

  • 6 stalks celery, cut into 1/2-inch pieces

  • 4 carrots, sliced 1/8-inch thick

  • 3 cloves garlic, chopped

  • 2? pounds lean ground beef

  • 46 ounces low-sodium vegetable juice (such as V8)

  • 46 ounces reduced-sodium beef broth

  • 1 (28 ounce) can diced tomatoes

  • 1 tablespoon Italian seasoning

  • 2 cubes beef bouillon

  • 1 teaspoon ground thyme

  • teaspoon cayenne pepper

  • salt and pepper to taste

  • 1 (15.25 ounce) can yellow corn, drained

  • 1 (15.25 ounce) can red kidney beans, drained and rinsed

  • 1 (15 ounce) can cannellini beans, drained and rinsed

  • 1 (15 ounce) can great Northern beans, drained and rinsed

  • 1 (14.5 ounce) can cut green beans, drained

  • 8 ounces frozen peas

  • 8 ounces frozen lima beans

  • 8 ounces frozen sliced okra

How to Make Ground Beef And Vegetable Soup

  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.

Ground Beef And Vegetable Soup Nutritions

  • Calories: 340.8 calories

  • Carbohydrate: 34.8 g

  • Cholesterol: 46.5 mg

  • Fat: 11.6 g

  • Fiber: 9 g

  • Protein: 24.1 g

  • SaturatedFat: 3.9 g

  • ServingSize:

  • Sodium: 585.2 mg

  • Sugar: 8.3 g

  • TransFat:

  • UnsaturatedFat:

Ground Beef And Vegetable Soup Reviews

  • 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.

  • Added some potatoes. Pretty much followed recipe. Loved it

  • Perfect for leftovers. Go to recipe for freezing and reheating.

  • Very good soup. Will definitely make it again

  • This a great soup. On a whim, I added two cans creamed corn because I wanted some extra sweetness and some "weight" since I didnt 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.

  • 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.

  • I made no changes and it was very tasty and filling. I will make this again

  • Love this soup Ill probably leave off some of the beans next time so Ill have room to add potatoes. This makes a large quantity, so I had to split it between slow cooker and a pan on stove.

  • 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.

  • I will definately make this again - made a lot more than I expected, so we have leftovers. I made it in a slow cooker.

  • This is definitely a soup that Ill make over and over again. I didnt use all the vegetables that were listed in the recipe but the recipe also says you can use whichever vegetables you like so I used light red kidney beans, green beans, corn, celery, onions and canned potatoes at the end. It doesnt take much time to put together and makes enough to freeze for other dinners; it freezes very well.

  • Yum Yum I halved the recipe and it still made a 6 qt pot full I did add 2 cups more water since the liquid part of the recipe was less than other soups I make. I thought holy moly on the number of ingredients, but of course you can add or omit and the base is perfect imo. I did omit the corn and added a few potatoes. I used regular tomato juice for my veggie liquid since that is what I had. The rest was as written. Perfect Its a keeper

  • My goodness This is so good I skipped the okra and added some quinoa. Definitely making this one again

  • Absolutely love this soup - made it many times and I must admit its always a little different depending on what left overs I have in the refrigerator. Follow the basic recipe adding chicken broth but throw in whatever Im feeling that day its delicious every time and especially now that were both down with bad colds

  • Excellent, hearty soup. Good for cold days and nights.

  • Delicious soup I followed the directions as written, however, I added two cans of diced potatoes, omitted the okra and completely forgot to add the peas and Lima beans. It was excellent even with the omissions - very heartyBe sure to use a LARGE pot - this makes a huge amount of soup. I had to split it in half and use two pots.Will definitely make again...thank you for posting this recipe

  • Delicious soup, will definitely make again. I switched out some of the vegetables. It does makes a lot so freeze half.

  • I first made this as a half recipe, and I didnt have ground thyme. I substituted with marjoram. When I made full recipe with thyme, did not like it near as much. I am a salt aholic so I thought it was better with original V8, not low sodium.

  • Our family loves this soup It is delicious

  • Love this soup, and so does my family. I added potatoes, and didnt add Lima beans as I didnt have any, and also ran out of beef bouillon so used chicken instead, and followed the recipe otherwise. Made a nice big pot, so after having it for dinner with garlic bread, well have enough for lunches for a couple of days

  • Stuck to the recipe..loved it

  • Make as stated, dont alter it and then rate it because people dont follow directions.

  • 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 a 4 gallon stock pot.

  • This is possibly the best soup I ever made. I loved the variety of ingredients. I forgot to buy the lima beans and I added potatoes. It is delicious

  • This soup is Delicious I added an extra teaspoon of all the spices to amp up the flavor. Its perfect for any time

  • This tasted really good I didnt have beef bouillon so I just used more beef broth cubes. I let the soup sit for just an hour and it was good.

  • Super easy and healthy.

  • Had to change recipe a bit because of not having all the ingredients on hand. Replace celery with green bell pepper, didnt use vegetable broth. Used Hunts diced (basil, garlic & oregano). I seasoned the ground beef with creole seasoning, cumin, cayenne pepper, salt and a bit of lawrys seasoning salt. The last ingredients that it says to add I only used corn and green beans. Still came out super good. Maybe next time Ill use all the ingredients, but I just may leave it this way.

  • I added fresh mushrooms and did not use okra. I used leftover sugar snap peas I had in fridge instead of frozen peas. Very good soup.

  • I made this over Mothers Day weekend. I only made half the recipe (which made around 8 bowls) and simmered it for close to 2 hours. Other than skipping the cayenne pepper, I made this recipe as written. It was a little heavy with the thyme, but a good soup.

  • Perfect

  • Loved it Did make some changes though because the soup was sooo thick, like a stew, I did not add Lima beans or okra.This is a great recipe, makes lots and great for freezing for a lazy day

  • Wonderful - I have made this several times. You can substitute different varieties of beans you put in. Where I live, I cant always get some of the fancier kinds. It is always great. The extra goes in the freezer.

  • This is a really delicious soupI was lazy and didnt want to chop a ton of vegetables so I peeled and diced 2 potatoes and used a 16oz bag of frozen Birdseye classic mixed veggies. For the beans, I used a can of navy pea beans, and a can of black beans (my son has an intense hate for kidney beans) because its what I had on hand.Everything else I kept the same. The ingredient list didnt call for Bay Leaf, but the picture shows a few I added themLike other reviews stated this recipe makes a HUGE batch so either cut it in half if you dont want to feed a crowd or use a BIG stock pot Ill definitely be making this again Mmmm...

  • This is a really great recipe. I usually only make half as the whole recipe makes a lot of soup. I do not use any of the canned beans (personal choice), or limas or okra. I do use frozen corn, peas and green beans and just add extra.

  • Good hearty soup I loved the hint of cayenne.

  • 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 right. I took it to a church fundraiser and every drop was consumed, so I think it was fine. I might make it again for a large group gathering. For the two of us, it makes a huge batch.

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