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

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.