Spicy vegetable-beef soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground chuck |
| 4 | Stalks celery; sliced | |
| 2 | Cloves garlic; pressed | |
| 1 | medium | Onion; chopped |
| 26 | ounces | Spaghetti sauce; (1 jar) |
| 1 | can | Beef broth; condensed, undiluted |
| 2 | cups | Water |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground black pepper |
| 16 | ounces | Frozen mixed vegetables |
| 1 | can | Diced tomatoes |
Directions
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