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Beefy Vegetable Soup

1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
2 cans (8 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained, optional
1 package (10 ounces) 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
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Shredded cheddar cheese, sour cream and tortilla chips, optional

In a skillet, cook beef, onion and the garlic over medium heat until the meat is
no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the tomato sauce,
beans if desired, vegetables and seasonings; mix well. Cover and cook on low for
8 hours or until thick and bubbly, stirring occasionally. Serve with cheese, sour

Printed from tasteofhome.com Sep 7, 2008

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Beefy Vegetable Soup cont.

cream and chips if desired. Freeze Beefy Vegetable Soup in serving-size
containers for quick, no fuss lunches.

Yield: 8-10 servings (about 2-1/2 quarts).