Roxy
Starter
Spicy Vegetable-Ground Beef Soup:
1 lb ground chuck
4 stalks celery, sliced (optional)
4 garlic cloves, pressed
Sliced Jalapenos-opt.
1 medium onion, chopped
26-oz. Jar Spaghetti Sauce (any kind)
1-(10-1/2 oz.) can condensed beef broth, undiluted
2 cups water
1 teaspoon sugar (opt.)
1 teaspoon salt
1/2 teaspoon ground black pepper
16-oz.s frozen mixed vegetables
1 (10-1/2 oz.) can diced tomatoes with green chilies (Rotel)
Crushed Red Pepper-opt.
Cook first 5 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 with green chiles and Chrushed Red Pepper to beef mixture; return mixture to a boil.
Cover and simmer 15 minutes or until vegetables are tender, stirring occasionally.
1 lb ground chuck
4 stalks celery, sliced (optional)
4 garlic cloves, pressed
Sliced Jalapenos-opt.
1 medium onion, chopped
26-oz. Jar Spaghetti Sauce (any kind)
1-(10-1/2 oz.) can condensed beef broth, undiluted
2 cups water
1 teaspoon sugar (opt.)
1 teaspoon salt
1/2 teaspoon ground black pepper
16-oz.s frozen mixed vegetables
1 (10-1/2 oz.) can diced tomatoes with green chilies (Rotel)
Crushed Red Pepper-opt.
Cook first 5 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 with green chiles and Chrushed Red Pepper to beef mixture; return mixture to a boil.
Cover and simmer 15 minutes or until vegetables are tender, stirring occasionally.