Skinny Vegetable Beef Soup

Instructions:

Spray a light coat of nonstick cooking spray in the pot. Peel and dice the onion.

Drain the can of roasted tomatoes.

Set the bag of frozen vegetables on the counter to thaw. Drain the liquid from the can of corn.

Add ground beef, onion, garlic powder, and basil to the pot.

Cook on medium-high until the beef is no longer pink and crumbles into small pieces. Drain the fat.

Add the broth, fire roasted tomatoes, vegetables, and corn to the pot.

Add the soy sauce and molasses. Stir. Bring to a boil.

Reduce the heat to medium-low then lower to a simmer. Simmer for 15-20 minutes. Stir before serving.

Enjoy!