Prep Time:
30 mins
Cook Time:
1 hr 30 mins
Total Time:
2 hrs
Servings:
8
Yield:
8 servings
Ingredients
Directions
Combine tomatoes, lima beans, okra, potatoes, corn, green beans, carrots, and tomato paste in a large soup pot. Pour chicken stock over mixture and bring to a boil over medium heat. Reduce heat and simmer until vegetables begin to soften, about 15 minutes.
Season ground beef with garlic powder, celery salt, and onion powder. Set aside.
Heat butter in a skillet over medium-high heat. Add onion and garlic when butter stops bubbling; cook and stir for 1 minute. Spread ground beef evenly in the pan. Cook until it has a nice brown sear, stirring minimally to end up with mostly medium-sized chunks, 5 to 7 minutes. Drain skillet and add beef, onions, and garlic to the soup pot.
Bring soup mixture to a boil; reduce heat to simmer, cover, and cook until vegetables and beef have cooked down, 1 to 2 hours.
Cook’s Note
For extra taste but more fat, add 1/2 tablespoon of bacon grease.
While you can eat it at any point after an hour or so of cooking, I like the vegetables to be mostly broken down so it's more the consistency of gumbo.
Nutrition Facts (per serving)
| 293 | Calories |
| 14g | Fat |
| 27g | Carbs |
| 17g | Protein |
