Who doesn't love hot soup on a bitterly cold day? This recipe uses potatoes to ramp up the heartiness factor.

Hearty Beef and Vegetable Soup

Serves 4

8 ounces lean ground beef
½ teaspoon canola oil
3 carrot(s), sliced
1 potato, chopped
1 onion, chopped
1 celery stalk, sliced
2½  cups water
24 ounces canned low-sodium diced tomatoes
7½ ounces canned low-sodium green beans, drained and rinsed
7½ ounces canned low-sodium mixed vegetables, drained and rinsed
½ cup low-sodium tomato juice
½ teaspoon ground black pepper
½ teaspoon Italian seasoning

In a pot, sauté ground beef until browned. Remove from pot and set aside.

Heat oil in the pot and sauté carrots, potatoes, onions, and celery until softened.

Add cooked ground beef, water, tomatoes, green beans, mixed vegetables, tomato juice, black pepper, and Italian seasoning to the pot and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Serve warm.

Source: eatsmartmovemoreva.org