West Florida Electric Cooperative Association, Inc.

Spicy Vegetable Soup

1 pound ground beef

1 cup chopped onion

1 (30-oz.) jar chunky garden style spaghetti sauce with mushrooms and peppers

1 (10.5-oz.) can beef broth, undiluted

2 cups water

1 cup sliced celery

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon black pepper

1 (10-oz.) can diced tomatoes

1 (16-oz.) package frozen mixed vegetables

Cook first three 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 six ingredients. Bring to a boil; cover, reduce heat and simmer 20 minutes, stirring occasionally. Stir in tomatoes and vegetables; return to a boil. Cover and simmer ten to 12 minutes or until vegetables are tender.

Submitted by Faye Clark

Back to Current Light Flashes