Garden Chili SoupSubmitted by: PAIGE1023
IntroductionThis is a higher-veggie, lower-sodium version of my Mom's chili soup recipe. This is a higher-veggie, lower-sodium version of my Mom's chili soup recipe.
1 lb ground beef
1/2 head red cabbage
approx 2 cups chopped zucchini
approx 2 cups chopped tomato
approx 2 cups chopped red bell pepper
approx 2 cups chopped green bell pepper
1 can of black beans
1 can of red kidney beans
1 more can of whatever kind of beans you want
2 (32oz) cans of tomato juice
2 small cans of tomato sauce
approx 5 cups of water
cayenne pepper, to taste
chili powder, to taste
a dash of cumin
a dash of garlic powder
Stir in the beans and seasonings and heat for a couple of minutes, and then add the vegetables.
When all is mixed well, add the liquid ingredients and bring to a boil.
Turn down the heat and simmer for about 1/2 hour mostly covered.
Makes 20 servings.
Number of Servings: 20
Recipe submitted by SparkPeople user PAIGE1023.