| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Cooper, Ground beef, Soups & ste, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | lb | Ground chuck |
| 4 | Stalks celery; sliced | |
| 2 | Cloves garlic; pressed | |
| 1 | md | Onion; chopped |
| 26 | oz | Spaghetti sauce; (1 jar) |
| 1 | cn | Beef broth; condensed, undiluted |
| 2 | c | Water |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 1/2 | ts | Ground black pepper |
| 16 | oz | Frozen mixed vegetables |
| 1 | cn | Diced tomatoes |
INSTRUCTIONS
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 <[email protected]> on Dec 11, 1997
A Message from our Provider:
“Time: A longing in man for reuniting with God.”