How to Make Diann's Chili Vegetable Soup - A Step-by-Step Guide

Diann's Chili Vegetable Soup is a delectable and wholesome dish that is perfect for any time of the year. This recipe is a versatile and healthy option for those wanting a heartwarming meal that is filled with wholesome ingredients and a burst of flavor. Whether you are craving a satisfying dinner or looking for a nutritious option to take to work for lunch, this delicious soup is sure to hit the spot.

This recipe is a modern take on traditional chili, with the addition of an array of...

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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

Information

  • Servings: 40
  • Yield: 40 servings

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

    144 cal.

    • Total Fat: 7g
    • Saturated Fat: 3g
    • Cholesterol: 19mg
    • Sodium: 421mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 7g
    • Vitamin C: 29mg
    • Calcium: 34mg
    • Iron: 2mg
    • Potassium: 294mg