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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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