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Diann's Chili Vegetable Soup

  • 40servings
  • 144calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B6, B9, B12, C, D
MineralsIodine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 2 pounds ground beef

  2. 6 stalks celery, chopped

  3. 2 onion, chopped

  4. 1 green bell pepper, chopped

  5. 1 small head cabbage, chopped

  6. 3 (15 ounce) cans kidney beans

  7. 46 fluid ounces tomato-vegetable juice cocktail

  8. 1 (46 fluid ounce) can tomato juice

  9. 2 (15 ounce) cans whole kernel corn, drained

  10. 4 (14 1/2 ounce) cans diced tomatoes

  11. 3 tablespoons chili powder

  12. 1/4 tablespoon garlic powder

  13. salt and pepper to taste

Instructions Jump to Ingredients ↑

  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.

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