Name: Diann's Chili Vegetable Soup
Yield: 40
Ingredients: Ground beef - 2 pounds; Celery, chopped - 6 stalks; Onion, chopped - 2; Green bell pepper, chopped - 1; Cabbage, chopped - 1 small head; Kidney beans - 3 (15 ounce) cans; Tomato-vegetable juice cocktail - 46 fluid ounces; Tomato juice - 1 (46 fluid ounce) can; Whole kernel corn, drained - 2 (15 ounce) cans; Diced tomatoes - 4 (14.5 ounce) cans; Chili powder - 3 tablespoons; Garlic powder - ¼ tablespoon; Salt and pepper to taste - ¼ tablespoon

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Ingredients for - Diann's Chili Vegetable Soup

1. Ground beef - 2 pounds

2. Celery, chopped - 6 stalks

3. Onion, chopped - 2

4. Green bell pepper, chopped - 1

5. Cabbage, chopped - 1 small head

6. Kidney beans - 3 (15 ounce) cans

7. Tomato-vegetable juice cocktail - 46 fluid ounces

8. Tomato juice - 1 (46 fluid ounce) can

9. Whole kernel corn, drained - 2 (15 ounce) cans

10. Diced tomatoes - 4 (14.5 ounce) cans

11. Chili powder - 3 tablespoons

12. Garlic powder - ¼ tablespoon

13. Salt and pepper to taste - ¼ tablespoon

How to cook deliciously - Diann's Chili Vegetable Soup

1. Stage

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

2. Stage

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.