- 1 medium yellow onion diced
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 2 stalks celery, chopped
- 5 large carrots, peeled and sliced on the diagonal
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 4 waxy yellow potatoes, scrubbed and cut into 1-inch chunks
- 1 (6-oz) can tomato paste
- 1 teaspoon granulated garlic powder
- 1 teaspoon no-salt added Italian seasoning
- 3 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 quart chicken stock or beef broth
- 1 cup water
- 2 teaspoons red wine vinegar