Diann's Chili Vegetable Soup Recipe - Allrecipes.com
Diann's Chili Vegetable Soup Recipe

Diann's Chili Vegetable Soup

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"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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Ingredients Edit and Save

Original recipe makes 40 servings Change Servings


  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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Reviews More Reviews

Nov 10, 2003

As a vegetarian, I'm always looking for a recipe that I can modify. This is a great soup for that purpose. I changed the hamburger for crumbles and went by the recipe on everything else. Very tasty and filling.

Mar 12, 2007

This is a very good basic recipe and it makes a ton. I added 4 cloves of minced garlic as opposed to garlic powderand 2 tsp. ground cumin. After it simmers (the longer the better) serve with chopped cilantro and sour cream. It freezes exceptionally well.

Nov 10, 2003

Hearty as well as very filling. Good for eating as well as freezing. Very flavorful.

Dec 23, 2010

This is amazing! I used diced tomatoes with green chilies since that is all I had and it was a bit spicy, but perfect! Also used sausage and then added fresh cilantro and a little fresh lime juice b4 serving. Served with sour cream. It is out of this world good!!!!!

Dec 14, 2010

Serving size is 40 so I had to cut it in half. I followed the recipe exactly except that I used fresh garlic instead of the powder. This soup had a ton of flavor and was easy to make too. It is more of a soup consistency instead of chili yet it is very hearty and filling. Thanks for the great recipe!

Apr 11, 2006

wonderfull, I used ground turkey instead of the beef and just used low sodium v-8 juice. YUMMY

Jun 09, 2006

This recipe is excellent!!! Will make again.

Dec 01, 2003

I really enjoyed this recipe. It is a very healthful chili recipe, lots of vegetables. However, I would not recommend it to those who like their chili "rich and hearty". My husband complained that the vegetables just got in the way. Very good recipe, but not the best.


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  • Calories
  • 144 kcal
  • 7%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 421 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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