Hearty Vegetable Beef Soup Recipe

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 teaspoon olive oil

1 small onion (, diced)

1 teaspoon minced garlic (, more if desired)

1 pound lean ground beef (, or turkey)

2-3 small potatoes (, peeled and diced)

1 cup chopped celery

1 cup chopped carrots

14 ½ ounces rotel (, or can of diced tomatoes and green chiles)

15 ounces tomato sauce

1 1/2 -2 cups water (, more as needed, can also use broth)

1-2 Tablespoons balsamic vinegar

1-2 teaspoons chili powder (, more or less to taste)

1 teaspoon Kosher salt (, more to taste)

1/2 teaspoon ground black pepper (, more to taste)

Directions

Sauté

Brown ground beef. Heat the oil in a large pot over medium heat. Add the 1 small chopped onion and cook for 2 minutes. Stir in 1 teaspoon garlic and 1 pound ground beef and cook until browned. Drain any remaining fat. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Stir

Add veggies. Stir in 2-3 small diced potatoes, 1 cup celery and 1 cup carrots, rotel, 1 can rotel and 1 can tomato sauce and 1 1/2 cups - 2 cups water (or broth). Bring to a light simmer and then stir in 1-2 Tablespoons balsamic vinegar, 1-2 teaspoons chili powder and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add more water or broth as needed, depending on preference.

Simmer. Reduce the heat to low and let simmer for about 30-45 minutes (or until the potatoes and carrots are fork tender), stirring occasionally. Add more water as needed. Salt and pepper to taste.

Top with fresh basil or parsley and parmesan if desired.

Nutrition

• Calories: 230 kcal
• Total Fat: 8 g
• Saturated Fat: 3 g
• Cholesterol: 49 mg
• Sodium: 666 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 18 g