Dianns Chili Vegetable Soup Recipes

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.

HOMEMADE VEGETABLE SOUP

Homemade Vegetable Soup image

This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.

Provided by John Williams

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

Time 1h55m

Yield 8

Number Of Ingredients 15

Ingredients

2 cups chopped baby carrots
2 baking potatoes, cut into cubes
1 small sweet onion, chopped
2 stalks celery, chopped
1 (14 ounce) can great Northern beans, rinsed and drained
½ small head cabbage, chopped
1 (14 ounce) can diced tomatoes
2 cups cut fresh green beans (1/2 inch pieces)
1 (32 ounce) carton chicken broth
2 (14 ounce) cans vegetable stock
2 cups water
1 ½ teaspoons dried basil
1 pinch rubbed sage
1 pinch dried thyme leaves
salt to taste

Steps:

Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 32.6 g, Cholesterol 2.8 mg, Fat 0.9 g, Fiber 7.9 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 866.6 mg, Sugar 7.5 g

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

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