One of my co-workers passed this recipe on to me last winter, and I made it several times. Since the weather had gotten a little cooler last week, I decided that it was time to break out the soup recipes again and this was the first one on my list. It is so easy to make and the flavor is great! If you like your food milder, just substitute plain diced tomatoes for the tomatoes with green chilies and it will be just as good.
1 lb ground beef, cooked and drained
1/2 cup onion, chopped
1/2 tsp garlic powder
1 cup celery, chopped
26.5 oz can plain spaghetti sauce
15 oz can tomato sauce
1 cup beef broth
1 cup water
10 oz can diced tomatoes with green chilies
16 oz bag mixed frozen vegetables
pinch of salt
black pepper to taste
I was a little short on time, so I just dumped everything in together. For a little more depth of flavor, cook the onions, garlic powder and celery with your ground beef. That will caramelize the onions and celery.
Add all ingredients to a slow cooker and cook on high for 3-4 hours or low for 6-8 hours. This soup is wonderful with cornbread muffins.
“Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset”
Picture Perfect Cooking 