Beefy Vegetable Soup

Categories: non-dairy, soup

Ingredients

• 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
• 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
• Tortilla chips

Directions

1. In a skillet, cook beef, onion and the garlic over medium heat until the meat is no longer pink; drain.

2. Transfer to a slow cooker.

3. Add the tomato sauce, beans, vegetables and seasoning; mix well.

4. Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally.

5. Serve with cheese, sour cream and chips if desired.

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