{soups-salads-and-salad-dressings} Spicy Vegetable Soup

 

 

Spicy Vegetable Soup

Pink Ribbon Cookbook,
 Women First Breast Cancer Support Group

 

1 lb Ground Beef
1 cup Onions, chopped
2 cloves Garlic, pressed
1 (30oz) jar Chunky Garden style Spaghetti Sauce with Mushrooms and peppers
1 (10 oz) can Beef Broth, undiluted
2 cups Water
1 cup Celery, sliced 
1 teaspoon Sugar
1 teaspoon Salt
1/2 teaspoonb Pepper
1 (10oz) can Rotel diced tomatoes and green Chilies
1 (16oz) package frozen Mixed Vegetables

 

Cook first 3 ingredients in large Dutch oven over medium heat until meat is browned, stirring to crumble, drain and return meat to Dutch oven. Add Spaghetti Sauce and next 6 ingredients and simmer 20 minutes. Stir in tomatoes and begetables; return to  boil. Cover and simmer 10 to 20 minutes.
Makes 12 cups.

 

In Memory of Rosalie Baker

 

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