Ground Beef and Vegetable Soup

Ingredients

• tablespoon solive oil
• large yellow onions, diced
• stalk scelery, cut into 1/2-inch piece s
• carrots, slice d 1/8-inch thick
• clove sgarlic, chopped
• 1/2 pound slean ground beef
• ounce slow-sodium vegetable juice (such as V8®)
• ounce sreduced-sodium beef broth
• (28 ounce) can diced tomatoes
• tablespoon Italian seasoning
• cubesbeef bouillon
• teaspoon ground thyme
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• (15.25 ounce) can yellow corn, drained
• (15.25 ounce) can red kidney beans, drained and rinsed
• (15 ounce) can can nellini beans, drained and rinsed
• (15 ounce) can great Northern beans, drained and rinsed
• (14.5 ounce) can cut green beans, drained
• ounce sfrozen peas
• ounce sfrozen lima beans
• ounce sfrozen slice d okra

Instructions

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.