Spicy Vegetable Soup - cooking recipe

Ingredients

1 lb. ground beef
1 c. chopped onion
2 cloves garlic, pressed
1 (30 oz.) jar chunky garden-style spaghetti sauce with mushrooms and peppers
1 can beef broth, undiluted
2 c. water
1 c. sliced celery
1 tsp. sugar
1 tsp. salt
1/2 tsp. freshly ground pepper
1 (10 oz.) diced Ro-Tel tomatoes
1 (16 oz.) pkg. frozen mixed vegetables

Preparation

Cook first 3 ingredients in a 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. Bring to a boil; cover, reduce heat and simmer 20 minutes, stirring occasionally.
Stir in tomatoes and vegetables.
Return to boil.
Cover and simmer 10 to 12 minutes or until vegetables are tender.
Yields 12 cups.