Yield: 6 Servings
|1 pounds||Ground chuck|
|4 \N||Stalks celery; sliced|
|2 \N||Cloves garlic; pressed|
|1 medium||Onion; chopped|
|26 ounces||Spaghetti sauce; (1 jar)|
|1 can||Beef broth; condensed, undiluted|
|½ teaspoon||Ground black pepper|
|16 ounces||Frozen mixed vegetables|
|1 can||Diced tomatoes|
Cook first 4 ingredients in a Dutch oven over medium-high heat until meat is browned and vegetables are tender, stirring until meat crumbles; drain.
Stir spaghetti sauce and next 5 ingredients into beef mixture; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally.
Add mixed vegetables and diced tomatoes and green chiles to beef mixture; return mixture to a boil. Cover and simmer 15 minutes or until vegetables are tender, stirring occasionally.
NOTES : Can use a can of diced tomatoes and green chiles for a little spicier soup.
Recipe by: Southern Living Quick/Easy Recipes Posted to MC-Recipe Digest V1 #954 by Sewgoode <Sewgoode@...> on Dec 11, 1997