- 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.
Per Serving: 144 calories; 6.5 15 7.3 19 421 Full nutrition
ReviewsRead all reviews 14
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 c...
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...
Hearty as well as very filling. Good for eating as well as freezing. Very flavorful.
This is amazing! I used diced tomatoes with green chilies since that is all I had and it was a bit spicy, but perfect! Also used sausage and then added fresh cilantro and a little fresh lime jui...
Serving size is 40 so I had to cut it in half. I followed the recipe exactly except that I used fresh garlic instead of the powder. This soup had a ton of flavor and was easy to make too. It is ...
wonderfull, I used ground turkey instead of the beef and just used low sodium v-8 juice. YUMMY
I've got crazy love for this soup. It's delicious as is or without the beef. I make the full batch thinking I'll freeze some but we always end up eating the leftovers in just a few days. It's lo...