Italian Chili Soup

by Marianne Russo
(Colden, New York 14033, Erie county)


  • 1 quart of Chicken Stock
  • 2 medium red onions
  • 1/2 tsp of crushed garlic
  • 5 stalks of sliced celery
  • 15 large tomatoes
  • 3 large cans of red kidney beans
  • 3 large cans of corn
  • 1 tsp of Italian seasoning
  • Salt, pepper and chili powder to taste.

    NOTE: You may also add 1 to 1/2 pound of browned ground beef.


  • Saute onions,garlic, celery, set aside.
  • In a food processor puree tomatoes till liquid, add the onions, garlic and celery, puree.
  • In a large pot put in all puree, add chicken stock, salt, pepper, kidney beans, corn,marachino cherry juice, chili powder, parsley, oregano and sugar on medium heat.
  • Bring to a boil (keep stirring so it does not burn) turn stove to simmer, this soup should not take more then 45 minutes from start to end.

    Serve with grated sharp cheddar cheese topping.

    Serves 8 people

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