Connie'S Pasta Fajole Soup - cooking recipe

Ingredients

1 lb lean ground beef
1 cup onion, chopped
2 garlic cloves, pressed
1 (30 ounce) jar spaghetti sauce, Ragu Chunky Garden Style
1 (10 ounce) can beef broth
2 cups water
1 cup celery, sliced
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground pepper
1 (10 ounce) can Rotel tomatoes & chilies
1 (15 1/2 ounce) can great northern beans, drained and rinsed
1 carrot, shredded
1 cup elbow macaroni, cooked

Preparation

Cook first 3 ingredients in a large Dutch oven over medium heat until meat is browned and starting to crumble. Drain meat.
Add spaghetti sauce and next nine ingredients. Bring to a boil. Cover, reduce heat and simmer for 20 minutes, stirring occasionally.
Add shredded carrot and macaroni. Simmer for 5 minutes. Serve with your favorite bread.