Diann'S Chili Vegetable Soup

• 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

1. In a large soup pot, saute ground beef until brown. Drain excess fat.
2. 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.

ground beef, stalks celery, onion, green bell pepper, head cabbage, kidney beans, fluid ounces tomatovegetable juice cocktail, tomato juice, whole kernel corn, tomatoes, chili powder, garlic powder, salt

Taken from www.allrecipes.com/recipe/15488/dianns-chili-vegetable-soup/ (may not work)