In a large pot add about 1 tablespoon of extra virgin olive oil. Heat the pot for just a couple minutes before adding the ground beef. Cook the ground beef, breaking it up with a spatula. Season the meat with a seasoning salt while it is cooking (I use Lawry’s Season All & Tony’s Creole). When the meat is still a little pink in places, add the onion and cook until the meat is completely done (you may also add bell pepper). Add the 2 cans of stewed tomatoes, stir the mixture and simmer with the lid on for 15 minutes. You can chop your vegetables while this is simmering. After the tomatoes and meat simmer, add 5-7 cans of water (depending on how much soup you need). Add garlic powder to taste. Bring the soup to a boil. Once boiling, add the chopped potatoes. Let them cook for about 15 minutes, then add the rest of your vegetable. Cook the soup until the vegetables are the consistency you like (I like my carrots still a bit crunchy).

Put a scoop of steamed white rice in a bowl. Ladle the soup on top of the rice for each person’s serving. Sprinkle a little shredded cheddar cheese on top. (I have also served it over bow tie pasta).

Goes great with cornbread.