Diann's Chili Vegetable Soup recipe

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Ingredients

2 pounds ground beef
6 stalks celery, chopped
2 onion, chopped
1 green bell pepper, chopped
1 small head cabbage, chopped
3 (15 ounce) cans kidney beans
46 fluid ounces tomato-vegetable juice cocktail
1 (46 fluid ounce) can tomato juice
2 (15 ounce) cans whole kernel corn, drained
4 (14.5 ounce) cans diced tomatoes
3 tablespoons chili powder
¼ tablespoon garlic powder
salt and pepper to taste

Nutrition Info

144.3 calories
carbohydrate: 15 g
cholesterol: 19.3 mg
fat: 6.5 g
fiber: 3.9 g
protein: 7.3 g
saturatedFat: 2.5 g
servingSize: -
sodium: 420.7 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large soup pot, saute ground beef until brown. Drain excess fat.

  2. Add celery, onions, green bell peppers, cabbage, kidney beans, vegetable juice, tomato juice, corn, diced tomatoes and chili powder. Bring to a boil, then reduce heat to low. Cover pot and let simmer about one hour, or until celery is tender. Add garlic powder and salt and pepper to taste.

Recipe Yield

40 servings

Recipe Note

This recipe came about when I tried to make a cabbage soup similar to the one served at a local restaurant. It is now a family favorite. I make it in a large quantity to share and to freeze.

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