| 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 <Sewgoode@aol.com> on Dec
11, 1997
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