By Karen Tressler
One large onion chopped
1 lb ground beef (lean)
2 cloves minced garlic (or to taste…I use a bit more)
5 stalks celery chopped
2 large carrots chopped
1 large red pepper chopped
1 small zucchini chopped
1 ½ cup frozen corn
1 can roasted tomatoes (Glen Muir 14.5 oz)
1 can diced Italian seasoned tomatoes (Glen Muir 14.5 oz)
1 can pizza sauce (Glen Muir 14.5 oz)
2 cans kidney beans (or other beans of choice~15 oz)
2 Tbsp basil (or to taste)
2 Tbsp Italian seasonings (or to taste)
1 tsp chili powder or red pepper (or to taste)
Salt and pepper to taste
2 cans water, vegetable, or chicken broth (15 oz)….I just fill the empty tomato cans.
2 Tbsp honey (or to taste)
Saute ground beef, onion, celery, carrots, red pepper, zucchini, and garlic till beef is browned in bottom of soup pan breaking up the beef (I use a potato masher).
Add tomatoes, pizza sauce, beans, broth/water, seasonings, salt, pepper, and honey. Bring to a simmer.
Adjust seasonings to taste adding more of whatever you like. Add more broth for thinner soup.
Excellent served with cornbread.