In a large saucepan or pot, cook ground beef and onion until meat is brown and onion is tender. Drain fat.
Stir in juice, beef broth, potatoes, carrots, celery, and beans, if you like.
Bring to boiling; reduce heat. Simmer the soup, covered, for about 30 minutes or till the vegetables are tender. Makes 6 servings.
Reduce the sodium in this soup by using no-salt-added vegetable juice.