Ground Beef and Vegetable Soup recipe
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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 ½ 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 ¼ 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
Nutrition Info
- 340.8 caloriescarbohydrate: 34.8 gcholesterol: 46.5 mgfat: 11.6 gfiber: 9 gprotein: 24.1 gsaturatedFat: 3.9 gservingSize: -sodium: 585.2 mgsugar: 8.3 gtransFat: : -unsaturatedFat: : -
Directions Ground Beef and Vegetable Soup
Directions
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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.
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.
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.
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.