Recipe 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."
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green bell pepper, chopped
1 small head
3 (15 ounce) cans
46 fluid ounces
tomato-vegetable juice cocktail
1 (46 fluid ounce) can
2 (15 ounce) cans
whole kernel corn, drained
4 (14.5 ounce) cans
salt and pepper to taste
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.
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.
Hearty as well as very filling. Good for eating as well as freezing. Very flavorful.
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!!!!!
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!
wonderfull, I used ground turkey instead of the beef and just used low
sodium v-8 juice. YUMMY
This recipe is excellent!!! Will make again.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Diann's Chili Vegetable Soup
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 58
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