Veg Chili Soup
Prep: 15 min
Cook: 40 min
Total: 55 min
Serves: 8
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Hearty enough to be a meal on its own, this thick chili-soup hybrid simmers browned ground chuck with potatoes, carrots, cabbage, and two kinds of beans in a tomato-rich broth. Warm spices like cumin and chili powder build slow, comforting depth. Make a big pot on a cold Sunday and you will be glad for the leftovers all week.
Ingredients
Ingredients
- 3 Lbs Chuck - Ground
- 3 Large Onion
- 5 - 6 Cup Water
- 4 Tsp Beef Bouillon
- 6 - Potato
- 3 Large Carrot
- 1/4 - Cabbage
- 5 Stalks Celery
- 28 Oz Pork & Beans
- 1 Can Kidney Beans
- 2 Cans Tomato Soup
- 2 Cans Water
- 1 Can Tomato Paste
- 2 Tbsp White Sugar
- 1 Tbsp Hamburg Seasoning
- 1 Clove Garlic
- 2 Tsp Italian Seasoning
- 1 Tbsp Chili Powder
- 2 Tsp Ground Cumin
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
Directions
Directions
- Brown the ground chuck well in large soup pot
- Add 3 large onions, continue to brown
- Add 5 to 6 cups water and 4 tsp. beef bouillon.
- Then add the potatoes, carrots, cabbage and celery.
- Cook vegetables about 20 min. then add all remaining ingredients.
- Simmer another 20 minutes.
Nutrition
Per serving · 8 servingsCalories
350
Fat
18 g
Saturated fat
7 g
Carbohydrates
30 g
Sugar
5 g
Fiber
8 g
Protein
20 g
Sodium
800 mg
Cholesterol
70 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 Lbs Chuck - Ground
- 3 Large Onion
- 5 - 6 Cup Water
- 4 Tsp Beef Bouillon
- 6 - Potato
- 3 Large Carrot
- 1/4 - Cabbage
- 5 Stalks Celery
- 28 Oz Pork & Beans
- 1 Can Kidney Beans
- 2 Cans Tomato Soup
- 2 Cans Water
- 1 Can Tomato Paste
- 2 Tbsp White Sugar
- 1 Tbsp Hamburg Seasoning
- 1 Clove Garlic
- 2 Tsp Italian Seasoning
- 1 Tbsp Chili Powder
- 2 Tsp Ground Cumin
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
