Hearty vegetable soup

By á-1025

Ingredients

• 1 Tablespoon olive oil
• 1 teaspoon minced garlic
• 1 to 1 1/2 pound lean ground beef or turkey
• 1/2 cup chopped onion
• 2 small potatoes or sweet potatoes, peeled and diced (can also substitute with cauliflower)
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 (14.5 ounce) can rotel
• 1 (15 ounce) can tomato sauce
• 1 cup water
• 1 Tablespoon balsamic vinegar
• 1 - 2 teaspoons chili powder, more or less to taste
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 3 tomatoes, diced (or substitute with 1 14 ounce can)

Preparation

Step 1

. Heat the oil in a large pot over medium heat. Add the chopped onions and cook for 2 minutes. Stir in the garlic and cook for an additional 1 minute. Next stir in the ground beef and cook until browned. Drain any remaining fat.

2. Stir in potatoes, celery and carrots, rotel, tomato sauce and water. Bring to a light simmer and then stir in the balsamic vinegar, chili powder, salt, pepper and tomatoes.

3. Reduce the heat to low and let simmer for about 30-45 minutes (or until the potatoes and carrots are fork tender), stirring occasionally.

4. Top with fresh basil if desired.