Garden Chili Soup


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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 134.9
  • Total Fat: 2.7 g
  • Cholesterol: 13.7 mg
  • Sodium: 478.0 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 5.9 g
  • Protein: 9.0 g

View full nutritional breakdown of Garden Chili Soup calories by ingredient
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Introduction

This 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.
Number of Servings: 20

Ingredients

    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

Directions

Brown the ground beef & drain it.
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.

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