Spicy Vegetable-beef Soup
| 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 | Onion, chopped | |
| 26 | oz | Spaghetti sauce, 1 jar |
| 1 | Beef broth, condensed | |
| undiluted | ||
| 2 | c | Water |
| 1 | t | Sugar |
| 1 | t | Salt |
| 1/2 | t | Ground black pepper |
| 16 | oz | Frozen mixed vegetables |
| 1 | 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 <Sewgoode@aol.com> on Dec 11, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 556
Calories From Fat: 268
Total Fat: 29.7g
Cholesterol: 80.3mg
Sodium: 1385.5mg
Potassium: 1192.4mg
Carbohydrates: 46.1g
Fiber: 7.7g
Sugar: 26.9g
Protein: 26.9g