Chili Vegetable Soup Recipes

DIANN'S CHILI VEGETABLE SOUP

Diann's Chili Vegetable Soup image

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.

Provided by PICKS

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 40

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 144.3 calories, Carbohydrate 15 g, Cholesterol 19.3 mg, Fat 6.5 g, Fiber 3.9 g, Protein 7.3 g, SaturatedFat 2.5 g, Sodium 420.7 mg, Sugar 4.7 g

VEGETABLE CHILI

Vegetable Chili image

This chili, packed with beans and vegetables, has an appealing red color and fabulous flavor. I always make a large batch so that everyone can have seconds. - Charlene Martorana, Madison, Ohio

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 16 servings.

Number Of Ingredients 20

Ingredients

2 large onions, chopped
1 medium green pepper, chopped
1 tablespoon canola oil
3 garlic cloves, minced
1/2 cup water
2 medium carrots, cut into chunks
2 medium potatoes, peeled and cubed
1 can (14-1/2 ounces) chicken broth
1 to 2 tablespoons chili powder
2 tablespoons sugar
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1 small zucchini, sliced 1/4 inch thick
1 small yellow squash, sliced 1/4 inch thick
2 cans (28 ounces each) crushed tomatoes
1/3 cup ketchup
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained

Steps:

In a Dutch oven, saute onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in water and carrots; cover and cook over medium-low heat for 5 minutes. , Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. , Add the zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.

Nutrition Facts : Calories 182 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 467mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges

CHILI SOUP

Chili Soup image

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

Provided by Dirk Zwart

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Yield 14

Number Of Ingredients 9

Ingredients

3 pounds ground beef
1 ½ cups chopped onion
2 potatoes, cubed
4 (15 ounce) cans kidney beans
4 (10.75 ounce) cans condensed tomato soup
8 cups tomato juice
3 teaspoons chili powder
8 cups water
salt to taste

Steps:

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.

Nutrition Facts : Calories 518.1 calories, Carbohydrate 43.1 g, Cholesterol 82.7 mg, Fat 27.8 g, Fiber 9.4 g, Protein 26 g, SaturatedFat 10.8 g, Sodium 829.5 mg, Sugar 12 g

CHILI VEGETABLE SOUP

Chili Vegetable Soup image

Make and share this Chili Vegetable Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Beans

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

2 (14 1/2 ounce) cans chicken broth
2 (14 1/2 ounce) cans stewed tomatoes
2 (15 ounce) cans tomato sauce
1 large onion, chopped
2 -3 stalks celery, chopped
2 cloves garlic, minced
1 (1 1/4 ounce) package taco seasoning
1 teaspoon dried thyme
1 bay leaf
1 (15 1/2 ounce) can spicy chili beans, in sauce,undrained
2 medium zucchini, halved lengthwise and sliced
2 medium yellow squash, halved lengthwise and sliced

Steps:

In a large pot, add the broth, tomatoes, tomato sauce, onion, celery, garlic, taco seasoning, thyme, and bay leaf.
Bring to a boil; lower heat; simmer uncovered for 30 minutes, stir occasionally.
Add in the beans, zucchini, and squash; let simmer 10-15 more minutes or until vegetables are tender.
Season with salt and pepper to taste.

CHEESY VEGETABLE CHILI SOUP

Cheesy Vegetable Chili Soup image

Good on a cold night. The veggies and broth simmer down to a thick, almost chili-like consistency that I just love. Kick it up by using diced tomatoes & green chiles (rotel) instead of the diced tomatoes. I like to serve this with cornbread muffins.

Provided by newspapergal

Categories Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (28 ounce) can diced tomatoes
1 (15 ounce) can pinto beans, drained or 1 (15 ounce) can black beans
1 (14 1/2 ounce) can chicken broth
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 teaspoons chili powder
1 cup shredded cheddar cheese
sour cream (optional)

Steps:

Bring all ingredients except cheese & sour cream to a boil in a medium saucepan.
Reduce heat to low; simmer 25 minutes, or until veggies are in tender.
Stir in 1/3 cup of the cheddar cheese.
Sprinkle each bowl with remaining cheese and top with sour cream, if desired.

Nutrition Facts : Calories 287.1, Fat 11.3, SaturatedFat 6.4, Cholesterol 29.7, Sodium 898.7, Carbohydrate 30.7, Fiber 10.1, Sugar 10.7, Protein 17.5

CHILI BEAN SOUP

Chili Bean Soup image

From Kingman, Arizona, Mary Felty sent this zesty soup. "It's quick to fix yet it tastes like it simmered all day," she promises. "My husband likes it with cheddar cheese and tortilla chips."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 medium onion, chopped
3 garlic cloves, minced
3 tablespoons olive oil
4 cups vegetable broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (4 ounces) chopped green chilies
1/4 cup tomato paste
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1-1/2 teaspoons brown sugar
1-1/2 teaspoons lime juice
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cumin

Steps:

In a large saucepan, saute onion and garlic in oil until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through.

Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1055mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein.

CHILI CHICKEN AND VEGETABLE SOUP

Chili Chicken and Vegetable Soup image

Make and share this Chili Chicken and Vegetable Soup recipe from Food.com.

Provided by dicentra

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 onion, chopped
salt and pepper
1 tablespoon chili powder
1 baking potato, peeled and chopped
1 (32 ounce) container chicken broth
1 (16 ounce) bag frozen corn kernels
2 cups shredded rotisserie chicken meat (from 1/2 rotisserie chicken)
1 (10 ounce) bag frozen green beans
sour cream, for serving

Steps:

In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes.
Stir in the chili powder and cook for 2 minutes.
Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.

Nutrition Facts : Calories 263.4, Fat 8.5, SaturatedFat 4.3, Cholesterol 15.3, Sodium 836.2, Carbohydrate 41.6, Fiber 6.2, Sugar 3.2, Protein 10.6

JAKE'S CHILI-SOUP

Jake's Chili-Soup image

Hearty veggie chili-soup that's quick, easy, and delicious.

Provided by jake142

Categories Soups, Stews and Chili Recipes Chili Recipes

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn
1 (14.5 ounce) can vegetable broth
3 carrots, chopped
2 stalks celery, chopped
½ onion, chopped
1 tablespoon chili powder, or to taste
1 clove garlic, minced
1 cup shredded Mexican cheese blend
¼ cup sour cream

Steps:

Stir tomatoes, kidney beans, black beans, corn, vegetable broth, carrots, celery, onion, chili powder, and garlic together in a large saucepan. Place a cover on the pan and bring the mixture to a boil. Reduce heat to low and cook chili-soup at a simmer until the vegetables are tender, about 30 minutes.
Ladle chili-soup into 4 bowls; top each portion with 1/4 cup Mexican cheese blend and 1 tablespoon sour cream.

Nutrition Facts : Calories 528.8 calories, Carbohydrate 73.7 g, Cholesterol 38.6 mg, Fat 16.2 g, Fiber 20.8 g, Protein 26.1 g, SaturatedFat 9.8 g, Sodium 1804 mg, Sugar 13.7 g

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