Monday Munchies: Hearty Vegetable Soup

It’s Monday, and it’s suddenly monsoon weather after our lovely two week heat wave, not cool! Tonight we’re going to stay in with this wholesome hearty soup that we found on I Heart Nap Time and wrap up in a blanket.


  • 1 Tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 1/2 pound lean ground beef
  • 1/2 cup chopped onion
  • 2 small potatoes, peeled and diced
  • 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
  • 2 teaspoons chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 tomatoes, diced


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.

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.

Reduce the heat to low and let simmer for about 30 minutes, stirring occasionally.

Top with fresh basil if desired.

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