Beefy Vegetable Soup
1 to 1.5 pounds lean ground beef
1 medium onion, chopped
1 garlic clove, minced
2 cans 8 oz each tomato sauce
2 cans 16 oz each kidney beans, rinsed and drained (optional)
1 package 10 oz frozen corn
1 cup shredded carrots
1 cup chopped green pepper
1 cup chopped sweet red pepper
1 cup chopped fresh tomato
1 tablespoon chili powder
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon ground black pepper
Shredded cheddar cheese, sour cream, tortilla chips (optional)
In a skillet, cook beef, onion and the garlic over medium heat until the meat is no longer pink; drain all grease from the mixture.
Transfer meat mixture to a slow cooker. Add the tomato sauce, optional kidney beans, vegetables and seasonings; mix well.
Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally.
Serve with cheese, sour cream and chips if desired.
This delicious savory soup would also be excellent with fresh hot bread.
This can be frozen and reheated nicely later.