Hearty vegetable soup

What You'll Need

• one Tablespoon olive oil
• one teaspoon minced garlic
• one and one half pound lean ground beef
• one half cup chopped onion
• two small potatoes, peeled and diced
• one cup chopped celery
• one cup chopped carrots
• one (14.5 ounce) can rotel
• one (15 ounce) can tomato sauce
• one cup water
• one Tablespoon balsamic vinegar
• two teaspoons chili powder
• one half teaspoon kosher salt
• one half teaspoon ground black pepper
• three tomatoes, diced

How to Make It

1. Heat the oil in a large pot over medium heat.
2. Add the chopped onions and cook for two minutes.
3. Stir in the garlic and cook for an additional one minute.
4. Next stir in the ground beef and cook until browned.
5. Drain any remaining fat.
6. Stir in potatoes, celery and carrots, rotel, tomato sauce and water.
7. Bring to a light simmer and then stir in the balsamic vinegar, chili powder, salt, pepper and tomatoes.
8. Reduce the heat to low and let simmer for about thirty minutes, stirring occasionally.
9. Top with fresh basil if desired.

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