Diann's Chili Vegetable Soup

A melange of onions, celery, green bell peppers, cabbage, and kidney beans bring this chili to the height of flavor and enticement after a hard days' work. Tomato juice and vegetable juice cocktail add a boost of flavor.

• Calories: 144 Calories

Ingredients

• salt and pepper to taste
• 1 green bell pepper, chopped
• 1 (46 fluid ounce) can tomato juice
• ¼ tablespoon garlic powder
• 2 pounds ground beef
• 6 stalks celery, chopped
• 2 onion, chopped
• 1 small head cabbage, chopped
• 3 (15 ounce) cans kidney beans
• 46 fluid ounces tomato-vegetable juice cocktail
• 2 (15 ounce) cans whole kernel corn, drained
• 4 (14.5 ounce) cans diced tomatoes
• 3 tablespoons chili powder

Recipe Instructions

Step 1

In a large soup pot, saute ground beef until brown. Drain excess fat.

Step 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.