Chili Vegetable Soup
A hearty and flavorful chili vegetable soup combining beans, potatoes, carrots, and ground beef, seasoned with chili powder for a comforting meal suitable for family dinners.
Ingredients
Instructions
- In a large pan, cook pinto beans and diced onion in water and bacon grease until soft.
- Dice potatoes, carrots, and green beans, then add them to the pinto beans.
- Brown and drain the hamburger.
- Add the browned hamburger and remaining ingredients to the bean mixture.
- Cook slowly for about 1 1/2 hours.
- Serve with crackers or cornbread.
Tips & Substitutions
For a vegetarian version, you can substitute the hamburger with lentils or mushrooms for added texture. If you prefer a spicier kick, feel free to add diced jalapeños or a dash of hot sauce. Using canned beans can save time; just rinse and drain them before adding. Adjust the chili powder according to your heat preference, and consider adding some cumin for extra flavor.
Serving Suggestions
Serve the chili vegetable soup hot, accompanied by crusty crackers or cornbread for a comforting meal. It pairs beautifully with Grandma'S Noodle Bake for a heartier spread. For a fresh touch, consider a side salad or some sautéed greens. This dish also makes a great lunch option the next day, allowing the flavors to meld even more.
Storage & Reheating
Allow the chili vegetable soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. When reheating, add a splash of water if the soup is too thick, and warm it gently on the stovetop or in the microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Vegetable Soup contains roughly 1339 calories, with 14g protein, 90g carbohydrates, and 104g fat. It is an excellent source of vitamin A (65% of the Daily Value), dietary fiber (45% of the Daily Value), and potassium (41% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1917mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of beans in this soup?
Absolutely! You can mix and match your favorite beans such as black beans, kidney beans, or cannellini beans. Just ensure you balance the cooking time, as some beans may require longer to soften.
Is there a way to make this soup less thick?
Yes, if you find the soup too thick for your liking, simply add more water or vegetable broth during cooking. Start with a little at a time, allowing it to simmer and adjust until you reach your desired consistency.
How can I make this soup vegan?
To make the soup vegan, substitute the hamburger with plant-based meat alternatives or add more vegetables like zucchini and bell peppers. Replace bacon grease with olive oil or coconut oil, and ensure to use vegetable broth instead of water for more flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).