Diann's Chili Vegetable Soup Recipe

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Nutrition

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Ingredients:

Serving

2 lb ground beef
6 stalks celery, chopped
2 onion, chopped
1 green bell pepper, chopped
1 small head cabbage, chopped
3 (15 oz) cans kidney beans
46 fl oz tomato-vegetable juice cocktail
1 (46 fl oz) can tomato juice
2 (15 oz) cans whole kernel corn, drained
4 (14.5 oz) cans diced tomatoes
3 tbsp chili powder
1/4 tbsp garlic powder
salt and pepper to taste

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	58.32 Kcal (244 kJ)
Calories from fat	27.87 Kcal
		% Daily Value*
Total Fat	3.1g	5%
Cholesterol	14.14mg	5%
Sodium	37.72mg	2%
Potassium	172.01mg	4%
Total Carbs	3.13g	1%
Sugars	1.41g	6%
Dietary Fiber	1.29g	5%
Protein	4.9g	10%
Vitamin C	12.6mg	21%
Vitamin A	0.1mg	3%
Iron	1.9mg	10%
Calcium	19.8mg	2%

Amount Per 100 g
Calories	81.02 Kcal (339 kJ)
Calories from fat	38.72 Kcal
		% Daily Value*
Total Fat	4.3g	5%
Cholesterol	19.65mg	5%
Sodium	52.41mg	2%
Potassium	238.99mg	4%
Total Carbs	4.35g	1%
Sugars	1.95g	6%
Dietary Fiber	1.8g	5%
Protein	6.8g	10%
Vitamin C	17.5mg	21%
Vitamin A	0.1mg	3%
Iron	2.6mg	10%
Calcium	27.5mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.