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Ingredients
1 Pound ground beef
1 Cup onion, chopped
2 Garlic cloves, pressed
1 (30 oz) Jar chunky garden style spaghetti sauce with mushrooms & peppers
1 (10 oz) Can beef broth, undiluted
2 Cups water
1 Cup celery, sliced
1 Teaspoon sugar
1 Teaspoon salt
1/2 Teaspoon black pepper
1 (10 oz) Can Rotel diced tomatoes and green chilies
1 (16 oz) Package frozen mixed vegetables
Instructions
Cook first 3 ingredients in large stock pot oven over medium heat until meat is browned, stirring to crumble, drain and return meat to stock pot. Add spaghetti sauce and next 6 ingredients and simmer 20 minutes. Stir in tomatoes and vegetables; return to boil; cover and simmer 10 to 20 minutes.