Diann's Chili Vegetable Soup

Ingredients

• Servings: 40
• 2 pounds ground beef
• 6 stalks celery, chopped
• 2 onion, chopped
• 1 green bell pepper, chopped
• 1 small head cabbage, chopped
• 3 (15 ounce) cans kidney beans
• 46 fluid ounces tomato-vegetable juice cocktail
• 1 (46 fluid ounce) can tomato juice
• 2 (15 ounce) cans whole kernel corn, drained
• 4 (14.5 ounce) cans diced tomatoes
• 3 tablespoons chili powder
• 1/4 tablespoon garlic powder
• salt and pepper to taste

Recipe

• 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.