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Diann's Chili Vegetable Soup
Diann's Chili Vegetable Soup
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Total Time:
Hearty chili with onions, celery, peppers, cabbage, kidney beans, tomato juice, and vegetable cocktail. Savory and satisfying after a long day.
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
  • 0.25 tablespoon garlic powder
Instructions:
  • Brown ground beef in a large soup pot, then drain excess fat.
  • Combine the celery, onions, green bell peppers, cabbage, kidney beans, vegetable juice, tomato juice, corn, diced tomatoes, and chili powder in a pot. Bring to a boil, then lower the heat. Cover and simmer for about an hour, or until the celery is tender. Season with garlic powder, salt, and pepper to your liking before serving.

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