We have so much leftover candy from Easter, so I made cookies to use it up. My kids adored them. I used KitKats, Hershey’s, Butterfingers, Snickers, and M&M’s. The following time, I’ll try Starburst®, Skittles®, etc. Enjoy the experience.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 16 |
| Yield: | 16 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 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
- 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.
Nutrition Facts
| Calories | 341 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 9 g |
| Protein | 24 g |
| Saturated Fat | 4 g |
| Sodium | 585 mg |
| Sugars | 8 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe, and used it in the crockpot. Didn’t have V-8 juice, so I used mild bottled tomato sauce, and thinned it up with the beef broth. Creating the ounces needed. Added a ton of flavor!
Made this and loved it. Changed some of the vegetables like spinach for okra and cancelled the green beans. Whole family loved it including my dog. He is a picky eater so I’m adding to his dry food warm it and he cleans his bowl in 3-5 minutes
Yum Yum! I halved the recipe and it still made a 6 qt pot full! I did add 2 cups more water since the liquid part of the recipe was less than other soups I make. I thought holy moly on the number of ingredients, but of course you can add or omit and the base is perfect imo. I did omit the corn and added a few potatoes. I used regular tomato juice for my veggie liquid since that is what I had. The rest was as written. Perfect! It’s a keeper!
Loved it! Did make some changes though because the soup was sooo thick, like a stew, I did not add Lima beans or okra. This is a great recipe, makes lots and great for freezing for a lazy day
Super easy and healthy.
This soup is Delicious! I added an extra teaspoon of all the spices to amp up the flavor. It’s perfect for any time!
Perfect!
Delicious soup, will definitely make again. I switched out some of the vegetables. It does makes a lot so freeze half.
I made this over Mothers’ Day weekend. I only made half the recipe (which made around 8 bowls) and simmered it for close to 2 hours. Other than skipping the cayenne pepper, I made this recipe as written. It was a little heavy with the thyme, but a good soup.
I added fresh mushrooms and did not use okra. I used leftover sugar snap peas I had in fridge instead of frozen peas. Very good soup.
This is a really delicious soup! I was lazy and didn’t want to chop a ton of vegetables so I peeled and diced 2 potatoes and used a 16oz bag of frozen Birdseye classic mixed veggies. For the beans, I used a can of navy pea beans, and a can of black beans (my son has an intense hate for kidney beans) because it’s what I had on hand. Everything else I kept the same. The ingredient list didn’t call for Bay Leaf, but the picture shows a few added…so I added them! Like other reviews stated this recipe makes a HUGE batch so either cut it in half if you don’t want to feed a crowd or use a BIG stock pot! I’ll definitely be making this again! Mmmm…
I made no changes and it was very tasty and filling. I will make this again
This is possibly the best soup I ever made. I loved the variety of ingredients. I forgot to buy the lima beans and I added potatoes. It is delicious!!!
Love this soup! I’ll probably leave off some of the beans next time so I’ll have room to add potatoes. This makes a large quantity, so I had to split it between slow cooker and a pan on stove.
This is definitely a soup that I’ll make over and over again. I didn’t use all the vegetables that were listed in the recipe but the recipe also says you can use whichever vegetables you like so I used light red kidney beans, green beans, corn, celery, onions and canned potatoes at the end. It doesn’t take much time to put together and makes enough to freeze for other dinners; it freezes very well.
Good hearty soup!! I loved the hint of cayenne.
Absolutely love this soup – made it many times and I must admit it’s always a little different depending on what left overs I have in the refrigerator. Follow the basic recipe adding chicken broth but throw in whatever I’m feeling that day it’s delicious every time and especially now that we’re both down with bad colds !!
Our family loves this soup! It is delicious!
Love this soup, and so does my family. I added potatoes, and didn’t add Lima beans as I didn’t have any, and also ran out of beef bouillon so used chicken instead, and followed the recipe otherwise. Made a nice big pot, so after having it for dinner with garlic bread, we’ll have enough for lunches for a couple of days!
Awesome soup! The only thing I did differently was prep it He night before and put it in the slow cooker the next morning. Cooked all day for 8 hours. Served with buttered Kings Hawaiian rolls for a delicious meal.
It might have been the brand of canned tomatoes I used, but I found that the beef flavour was overshadowed by the strong taste of tomato. It needed a few tablespoons of sugar to get the taste right. I took it to a church fundraiser and every drop was consumed, so I think it was fine. I might make it again for a large group gathering. For the two of us, it makes a huge batch.