"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spicy Vegetable Soup Recipe

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This recipe for Spicy Vegetable Soup, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Lambert
Added: Wednesday, September 30, 2009


1 lb. ground beef
1 C chopped onion
garlic powder
1 (30 oz.) jar chunky spaghetti sauce with mushrooms and peppers
1 (10 1/2 oz.) can beef broth, undiluted
2 C water
1 t sugar
1 5 salt
1/2 t freshly ground pepper
1 (10 oz.) Rotel tomatoes
1 (16 oz) package frozen mixed vegetables

Cook first 3 ingredients in a large Dutch oven over medium heat, stirring until meat is crumbled and no longer pink. Drain and return to dutch oven.

Add spaghetti sauce and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer, stirring often, 20 minutes. Stir in rotel and mixed vegetables; return to boil. Cover and simmer 10 minutes. Serve with fried corn bread.




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