Dianns Chili Vegetable Soup Recipes

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DIANN'S CHILI VEGETABLE SOUP



Diann's Chili Vegetable Soup image

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.

Provided by PICKS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 40

Number Of Ingredients 13

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

Steps:

  • 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 Facts : Calories 144.3 calories, Carbohydrate 15 g, Cholesterol 19.3 mg, Fat 6.5 g, Fiber 3.9 g, Protein 7.3 g, SaturatedFat 2.5 g, Sodium 420.7 mg, Sugar 4.7 g

CHILI VEGETABLE SOUP



Chili Vegetable Soup image

Make and share this Chili Vegetable Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Beans

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

2 (14 1/2 ounce) cans chicken broth
2 (14 1/2 ounce) cans stewed tomatoes
2 (15 ounce) cans tomato sauce
1 large onion, chopped
2 -3 stalks celery, chopped
2 cloves garlic, minced
1 (1 1/4 ounce) package taco seasoning
1 teaspoon dried thyme
1 bay leaf
1 (15 1/2 ounce) can spicy chili beans, in sauce,undrained
2 medium zucchini, halved lengthwise and sliced
2 medium yellow squash, halved lengthwise and sliced

Steps:

  • In a large pot, add the broth, tomatoes, tomato sauce, onion, celery, garlic, taco seasoning, thyme, and bay leaf.
  • Bring to a boil; lower heat; simmer uncovered for 30 minutes, stir occasionally.
  • Add in the beans, zucchini, and squash; let simmer 10-15 more minutes or until vegetables are tender.
  • Season with salt and pepper to taste.

DIANE'S CHEAP AND EASY CHILI



Diane's Cheap and Easy Chili image

An easy, flexible weeknight recipe. Increase/decrease chili powder and chilies to suit your taste. Great with grated cheese or diced avocado.

Provided by dianegrapegrower

Categories     Beans

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb ground beef
1 onion, chopped
1/2 bell pepper, chopped
1 tablespoon bottled garlic
3 (15 ounce) cans pinto beans (or red, black, or a mix, your choice, undrained)
1 (7 ounce) can canned diced green chiles
1 (15 ounce) can diced tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 -2 teaspoon sugar
1 dash Worcestershire sauce
salt and pepper
louisiana hot sauce, to taste

Steps:

  • Crumble ground beef into hot 3-4 qt dutch oven or suitable pot over medium high heat. When browned, add onion, bell pepper, and garlic. Cook until onion is translucent.
  • Add beans (undrained), chiles, tomatoes and spices. Return to boil and reduce heat to simmer.
  • Simmer 20 minutes to blend flavors. Taste and adjust seasonings as needed.

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