Rainbow Stew (Hobo Stew, but I hate that name)

Ingredients:

optional- broth of any kind
3/4 lb beef (732)
1/2 -1 cup frozen peas (60-120)
2 carrots (80)
1 small onion (44)
2 ribs celery
corn (133)
1 can petit diced tomatoes 105
2 cans tomato sauce 220
1 russet potato (170)
optional- 1/2 - 1 cup shredded cheese
garlic salt
black pepper
smoked paprika
optional- chili flakes

Pre-note: You want all the vegetables to be about the same size. So chop the carrots, celery, onion, and potato to about the size of corn kernels.

1) If you're using broth, set in a soup pot to boil. Water works just fine though, and if you're using that, add 3ish cups to the pot to boil and add a couple shakes of garlic salt.

2) Finely chop the carrots and celery. Add them, the can of petit diced tomatoes, and the 2 cans of tomato sauce and bring to a boil.

3) While the soup is boiling, brown the meat in a separate pan. Sprinkle liberally with pepper and garlic salt. Set aside once cooked.

4) Finely chop the onion and add to the soup. Let boil for five-ish minutes.

5) Chop the potato and add to the soup. Add the peas and corn.

6) Once the soup comes back to a boil, add about 6 good shakes of the smoked paprika, and add lots of black pepper. Let boil until the potatoes are soft (you can easily cut them with your soup spoon).

7) Once the potatoes are done cooking, add the meat and cheese. Add the chili flakes if you want it spicier. Let boil for a couple more minutes to allow everything to cook together.

8) Taste test! This soup should be smokey and spicy. If you want more of either of those, add the paprika, pepper, or chili a couple shakes at a time. Add garlic salt to taste.