Chili Vegetable Soup Food
DIANN'S CHILI VEGETABLE SOUP
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
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
CHILI SOUP
Make and share this Chili Soup recipe from Food.com.
Provided by Bev I Am
Categories Beans
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Brown beef and onion.
- Stir in chili powder; add kidney beans, tomatoes and water.
- Bring to a boil; reduce to simmer and cook covered for 1 1/2 hours.
- Fold in cooked macaroni and simmer for 15 minutes more.
- May be prepared ahead and refrigerated.
- Serves 10.
Nutrition Facts : Calories 188.9, Fat 7.4, SaturatedFat 2.8, Cholesterol 30.8, Sodium 246.1, Carbohydrate 17.7, Fiber 3.7, Sugar 2.7, Protein 12.8
VEGETABLE CHILI
This chili, packed with beans and vegetables, has an appealing red color and fabulous flavor. I always make a large batch so that everyone can have seconds. - Charlene Martorana, Madison, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, saute onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in water and carrots; cover and cook over medium-low heat for 5 minutes. , Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. , Add the zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.
Nutrition Facts : Calories 182 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 467mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
CHILI VEGETABLE SOUP
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
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.
CHILI BEAN SOUP
From Kingman, Arizona, Mary Felty sent this zesty soup. "It's quick to fix yet it tastes like it simmered all day," she promises. "My husband likes it with cheddar cheese and tortilla chips."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion and garlic in oil until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through.
Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1055mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 5g fiber), Protein 7g protein.
CHILI CHICKEN AND VEGETABLE SOUP
Make and share this Chili Chicken and Vegetable Soup recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes.
- Stir in the chili powder and cook for 2 minutes.
- Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
- Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.
Nutrition Facts : Calories 263.4, Fat 8.5, SaturatedFat 4.3, Cholesterol 15.3, Sodium 836.2, Carbohydrate 41.6, Fiber 6.2, Sugar 3.2, Protein 10.6
SPICY VEGETABLE BEEF CHILI SOUP
A hearty blend of vegetables mixed in a mild spice of Rotel tomatoes and chili. Delicious and just the right amount of kick. If you don't like spicy things, I recommend using mild Rotel instead of the original.
Provided by carlyandlee
Categories Beans
Time 25m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef with onion and drain.
- Add all remaining ingredients.
- Simmer and serve!
Nutrition Facts : Calories 164.1, Fat 6.5, SaturatedFat 2.5, Cholesterol 23.8, Sodium 547.1, Carbohydrate 19, Fiber 3.4, Sugar 5.1, Protein 9.3
CHEESY VEGETABLE CHILI SOUP
Good on a cold night. The veggies and broth simmer down to a thick, almost chili-like consistency that I just love. Kick it up by using diced tomatoes & green chiles (rotel) instead of the diced tomatoes. I like to serve this with cornbread muffins.
Provided by newspapergal
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring all ingredients except cheese & sour cream to a boil in a medium saucepan.
- Reduce heat to low; simmer 25 minutes, or until veggies are in tender.
- Stir in 1/3 cup of the cheddar cheese.
- Sprinkle each bowl with remaining cheese and top with sour cream, if desired.
Nutrition Facts : Calories 287.1, Fat 11.3, SaturatedFat 6.4, Cholesterol 29.7, Sodium 898.7, Carbohydrate 30.7, Fiber 10.1, Sugar 10.7, Protein 17.5
JAKE'S CHILI-SOUP
Hearty veggie chili-soup that's quick, easy, and delicious.
Provided by jake142
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Stir tomatoes, kidney beans, black beans, corn, vegetable broth, carrots, celery, onion, chili powder, and garlic together in a large saucepan. Place a cover on the pan and bring the mixture to a boil. Reduce heat to low and cook chili-soup at a simmer until the vegetables are tender, about 30 minutes.
- Ladle chili-soup into 4 bowls; top each portion with 1/4 cup Mexican cheese blend and 1 tablespoon sour cream.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 73.7 g, Cholesterol 38.6 mg, Fat 16.2 g, Fiber 20.8 g, Protein 26.1 g, SaturatedFat 9.8 g, Sodium 1804 mg, Sugar 13.7 g
VEGETARIAN CHILI
Vegetarian skillet chili screams comfort food to me. This recipe makes me feel warm and fuzzy, and it's loved by both my vegetarian and non-vegetarian friends. -Casey Hill, London, United Kingdom
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir 3-5 minutes. Add red pepper, zucchini and carrot. Cook and stir until vegetables are tender, about 10 minutes. Add tomatoes, beans, water and seasonings. Reduce heat and simmer, uncovered, 40 minutes adding more water as needed. If desired, serve with lime and cilantro.
Nutrition Facts : Calories 140 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 304mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges
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