Diann's Chili Vegetable Soup

Diann's Chili Vegetable Soup

9 Reviews 1 Pic
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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Adjust Servings

Original recipe yields 40 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 (9)

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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.

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Amount Per Serving (40 total)

  • Calories
  • 144 cal
  • 7%
  • Fat
  • 6.5 g
  • 10%
  • Carbs
  • 15 g
  • 5%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 421 mg
  • 17%

Based on a 2,000 calorie diet



previous recipe:

Italian Vegetable Soup


next recipe:

Winter Lentil Vegetable Soup