Low carb & delicious for a chilly autumn evening!

Ingredients

• 2 pounds Lean Ground Beef
• ½ tsp Seasoned Salt
• ½ tsp Black Pepper
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 whole Small Chopped Onion
• 2 tbsp Minced Garlic
• ½ cup Chopped Celery
• ½ cup Chopped Carrots
• 1- 10 oz can Rotel
• 1- 14.5 oz can Green Beans
• 1- 8 oz can Tomato Sauce
• 1- 5.5 oz original or spicy V8
• 2 cups Beef Broth
• 1 tbsp Balsamic Vinegar
• 1- 14.5 oz can Petite Diced Tomatoes
• Birds Eye Oven Roasters, Seasoned Broccoli and Cauliflower, Frozen Vegetables, 14 oz Bag (Frozen)
• Shredded Cheddar Cheese
• Sour Cream
• Tabasco

Preparation

In a large pot, brown ground beef until cooked through. Season with salt, pepper, garlic powder and onion powder. Add onion, carrots, and celery. Sauté for about 5-10 minutes over medium heat. Add minced garlic & balsamic vinegar. Continue to cook for another 3-5 minutes. Add canned ingredients & broth. Bring to a steady simmer over medium heat. Cook cauliflower & broccoli in an air fryer at 400 for 15 minutes. Add to soup mixture. Reduce heat and continue to simmer for another 20-30 minutes. Taste and add more seasonings if needed. Top with sour cream, shredded cheese & tabasco if desired.