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Ground Beef and Vegetable Soup
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Prep Time:
15 minutes
Cook Time:
85 minutes
Total Time:
100 minutes
Vegetable-packed beef and bean soup bursting with flavors, perfect for pleasing any crowd.
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
  • 2.5 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
  • 0.25 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
Instructions:
  • In a large pot over medium heat, sauté onion, celery, and carrots in olive oil until tender, about 6 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from heat.
  • Heat a large skillet over medium-high heat. Brown the ground beef in batches until it's crumbly, which should take around 5 to 10 minutes. Transfer the browned beef to the pot with the onion mixture using a slotted spoon.
  • Cook the onion-beef mixture over medium heat. Add vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper to the beef mixture. Bring to a boil, then lower the heat to simmer covered for at least 1 hour to meld the flavors.
  • Combine corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into the beef mixture. Bring to a boil, then reduce heat to low and simmer for approximately 10 minutes until heated through.

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