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