Feel free to customize this soup with your favorite vegetables. Diced potatoes, zucchini, or bell peppers would all be delicious additions. For a richer flavor, brown the ground beef in a little butter or bacon fat. This soup tastes even better the next day, as the flavors have more time to develop. The soup can be stored in the refrigerator for up to 3-4 days or frozen for longer storage.
Ground Beef and Vegetable Soup
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PREP TIME15 mins
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COOK TIME1 hrs 25 mins
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TOTAL TIME1 hrs 40 mins
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SERVING16 People
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VIEWS153
A hearty and wholesome soup, brimming with tender ground beef and a medley of colorful vegetables. Perfect for a comforting weeknight meal or a batch-cooking project, this soup is endlessly adaptable to your favorite veggies and pantry staples.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol47 mg
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Fiber9 g
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Protein24 g
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Saturated Fat4 g
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Sodium585 mg
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Sugar8 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
8 mins
Heat olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened and slightly translucent (6-8 minutes). Stir in the chopped garlic and cook until fragrant (about 1 minute). Remove the pot from the heat.
02
Step
10 mins
In a large skillet, heat over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and crumbly (5-10 minutes). Use a slotted spoon to transfer the browned beef to the large pot with the vegetables.
03
Step
1 hrs
Return the pot with the onion-beef mixture to medium heat. Stir in the vegetable juice, beef broth, diced tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour to allow the flavors to meld together beautifully.
04
Step
10 mins
Add the drained corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra to the pot. Bring the soup back to a boil, then reduce the heat to low and simmer until the vegetables are heated through (about 10 minutes).
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Nayeli Beier
Feb 10, 2025I used fire-roasted tomatoes for extra flavor, and it was delicious!
Willa Pfeffer
Jan 21, 2025I made a double batch and froze half for later. It's so convenient to have a healthy and delicious meal ready to go.
Paolo Rutherford
Jun 6, 2024I added some diced potatoes and zucchini, and it turned out amazing! Thanks for the recipe!
Fermin Hahn
Mar 6, 2024This soup is a lifesaver on busy weeknights! It's so easy to throw together and everyone loves it.
May Hoppe
Feb 21, 2024My kids are picky eaters, but they actually ate this soup without complaining! I'll definitely be making this again.