Everyone that I have given this to loves it.
Spicy Vegetable Soup
1 lb. ground beef
1 cup chopped onion
2 cloves garlic, pressed
1 (30 oz) jar chunky garden-style spaghetti sauce with mushrooms and peppers
1 (10 1/2 oz) can beef broth, undiluted
2 cups water
1 cup sliced celery
1 tsp. Sugar
1 tsp. Salt
1/2 tsp. Pepper
1 (10 oz) can diced tomatoes and green chiles (Ro-Tel)
1 (16 oz bag) frozen mixed veggies
Cook first 3 ingredients in a large Dutch oven over med heat until meat is browned, stirring to crumble. Drain & return meat to Dutch oven. Add spaghetti sauce & next 6 ingredients. Bring to boil; cover, reduce heat, & simmer 20 min., stirring occasionally. Stir in tomatoes & veggies; return to a boil. Cover & simmer 10 to 12 min or until veggies are tender. Add more beef broth, water or tomato juice if you like more liquid in your soup