Vegetable Beef Soup

1 tsp Olive Oil

½ cup Chopped Onion

1 tsp Minced Garlic

1 lb Lean Ground Beef

3 Small Sweet Potatoes, Peeled and Diced

1 cup Chopped Celery

1 cup Chopped Carrots

14.50 oz Rotel (diced tomatoes and green chiles)

15 oz Tomato Sauce

1 cup Water

2 tbsp Balsamic Vinegar

2 tsp Chili Powder

1 tsp Kosher Salt

½ tsp Black Pepper

Fresh Basil and Avocado for Topping (Optional)

Heat oil in dutch oven over medium heat.

Add chopped onions and cook for 2 minutes.

Sitr in garlic and cook for an additional 1 minute.

Stir in the ground beef and cook until browned. Drain any remaining fat.

Stir in potatoes, celery, carrots, rotel, tomato sauce and water. Bring to a light simmer.

Stir in the balsamic vinegar, chili powder, salt, and pepper.

Reduce heat to low and let simmer for 45 to 60 minutes or until the potatoes and carrots are tender, stirring occasionally.

Top with fresh basic and sliced avocado if desired.