Ground Beef And Vegetable Soup Recipe

Name: Ground Beef And Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/2 pounds lean ground beef; 46 ounces low-sodium vegetable juice (such as V8(R)); 46 ounces reduced-sodium beef broth; 1 (28 ounce) can diced tomatoes; 1 tablespoon Italian seasoning; 2 cubes beef bouillon; 1 teaspoon ground thyme; 1/4 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

Servings: persons

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 1/2 pounds lean ground beef
46 ounces low-sodium vegetable juice (such as V8(R))
46 ounces reduced-sodium beef broth
1 (28 ounce) can diced tomatoes
1 tablespoon Italian seasoning
2 cubes beef bouillon
1 teaspoon ground thyme
1/4 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

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.

1268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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, and more.

Yes, Ground Beef And Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ground Beef And Vegetable Soup

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