Easy Vegetable Beef Soup Recipe

6 servings

Prep veggies

1

Prep your veggies by dicing onion and potatoes and chopping carrots, celery and bell pepper.

Sauté

2

Heat oil in a medium pot. Brown onion, garlic, then ground beef. Drain fat. Add in potatoes, celery, carrots, rotel, tomato sauce and water.

Simmer

3

Add balsamic vinegar, chili powder, salt and pepper and stir. Turn heat to low and simmer for 30 to 45 minutes, until tender.

Serve

4

Top vegetable beef soup with fresh basil, fresh parsley, and Parmesan cheese if desired.

Store

5

This veggie beef soup will keep for about 3 to 4 days in the fridge in an airtight container or freeze up to 3 months.