Ground Beef and Vegetable Soup

Name: Ground Beef and Vegetable Soup
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 large yellow onions, diced; 6 stalks celery, cut into 1/2-inch pieces; 4 carrot, (7-1/2")s 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

Instructions

Prep:15minCook:1h 25min

This easy recipe makes a large pot of soup that will feed a small crowd or leaves leftovers for those nights you just don't 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.

Updated at: Thu, 17 Sep 2020 21:46:45 GMT