Spicy vegetable-beef soup

Yield: 6 Servings

Measure Ingredient
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
2 cups Water
1 teaspoon Sugar
1 teaspoon Salt
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

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