Diann's Chili Vegetable Soup


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.

40 servings


  • 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


  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.

Nutrition Facts (per serving)

144 Calories
7g Fat
15g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 40
Calories 144
% Daily Value *
Total Fat 7g 8%
Saturated Fat 3g 13%
Cholesterol 19mg 6%
Sodium 421mg 18%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 7g
Vitamin C 29mg 143%
Calcium 34mg 3%
Iron 2mg 9%
Potassium 294mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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