For serving (optional): Fresh basil or parsley, parmesan cheese
Heat the oil in a large pot over medium heat. Add the chopped onions and cook for 2 minutes. Stir in the garlic and the ground beef and cook until browned. Drain any remaining fat. Sprinkle with half the salt and pepper.
Stir in potatoes, celery and carrots, rotel, tomato sauce and water (or broth). Bring to a light simmer and then stir in the balsamic vinegar, chili powder, salt and pepper. Add more water or broth as needed, depending on preference.
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.
Feel free to add in a mix of different vegetables or omit the meat and add an extra cup of vegetables.You can also add vegetable broth to make the soup go further.It will stay fresh for 3 to 4 days in the fridge. This soup also freezes great! Let cool and then place in a zip top bag in the freezer.