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Nutrition info - Recipes

Ohio Chili Soup

Say hi to Ohio, as in Ohio Chili Soup! Serve this rich soup with shredded cheese and onion. It's a tasty and satisfying blend.


Ohio Chili Soup

Ingredients

For 12 people

  • 1/2 ounce(s) salad oil
  • 2 cup(s) diced onions
  • 4 teaspoon(s) minced garlic
  • 24 ounce(s) ground beef
  • 1 can (14 1/2 or 16 oz.) tomatoes
  • 2 teaspoon(s) salt
  • 2 teaspoon(s) chili powder
  • 1 teaspoon(s) ground red pepper
  • 1/8 teaspoon(s) Allspice
  • 1/8 teaspoon(s) pinch of cloves
  • 3 cup(s) tomato juice
  • 1 can (13 3/4 or 14 1/2 oz.) beef broth
  • 1 can (19 oz.) kidney beans, drained
  • 8 ounce(s) broken spaghetti
  • 1 tablespoon(s) cider vinegar
  • 1 cup(s) shredded cheddar cheese (4 oz.)
  • 1/2 cup(s) finely chopped onion

Directions

  1. In large pot or Dutch oven heat oil over high heat. Add onions and garlic; cook, stirring, until onions are translucent, about 3 minutes. Add beef and cook, stirring, until browned, about 10 minutes. Drain off excess liquid. Add tomatoes and seasonings. Stir with a large spoon. That's to break up tomatoes. Add tomato juice, beef broth and kidney beans. Bring to a boil over high heat. Add spaghetti. Return to a boil over high heat. Then reduce heat and simmer until spaghetti is cooked, 15 to 20 minutes. Stir in vinegar and cook 1 minute more.

Nutrition facts

  • Kcal: 293.79 kcal
  • Fibers (g): 3.11g
  • Sodium (mg): 838.5mg
  • Carbs: 25.37g
  • Fat: 10.97g
  • Saturated fat (g): 4.46g
  • Proteins: 22.78g