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1 of

Diann's Chili Vegetable Soup

By: PICKS

"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."

Rate/Review | Read Reviews (8)

441 Saves

What to Drink?
	Zinfandel
	Parrot Bay Key Lime Mojito

Servings (Help)

US Metric Calculate

Original Recipe Yield 40 servings

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
1/4 tablespoon garlic powder
salt and pepper to taste

Directions

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.