Chili Soup

Chili Soup

20 Reviews 3 Pics
Dirk Zwart
Recipe by  Dirk Zwart

“This is a recipe we use for the Sioux Center Christian School soup supper. It is designed to be easy and relatively inexpensive.”

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Adjust Servings

Original recipe yields 12 to 14 servings



  1. In a large pot over medium heat, combine the ground beef and onions. Saute for 5 minutes, or until meat is browned. Drain excess fat and add the potatoes, beans, tomato soup, tomato juice, chili powder, water and salt to taste. Bring just to a boil and reduce heat to low. Simmer for 1 hour and serve.

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Reviews (20)

Rate This Recipe


Instead of using tomatoe juice i used crushed tomatoes canned and tomatoe sauce and less water it made it thicker and more delicious, I also added wishtesher sauce, red pepper, garlic powder, and oregano. It was absolutley delicious and sooo simple (this being the first time to make chili). Definatley will make it again soon.



This is an easy and good tasting recipe that I would highly recommend one to try!



This was pretty good. Being called "chili" soup I expected something a bit spicier but was also fine as is. Very filling, and more like about 16 servings in my opinion. And easy, though I cheated and use small canned potatoes.

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Amount Per Serving (14 total)

  • Calories
  • 518 cal
  • 26%
  • Fat
  • 27.8 g
  • 43%
  • Carbs
  • 43.1 g
  • 14%
  • Protein
  • 26 g
  • 52%
  • Cholesterol
  • 83 mg
  • 28%
  • Sodium
  • 830 mg
  • 33%

Based on a 2,000 calorie diet



previous recipe:

Quick Chili I


next recipe:

Mexican Chili Soup