Spicy Vegetable Soup 2 Recipe

  • 1 cup chopped onion
  • 2 cloves garlic, pressed
  • 1 jar chunky garden style spaghetti sauce with mushrooms and peppers (30 ounce jar)
  • 1 can beef broth, undiluted (10 1/2 ounce can)
  • 2 cups water
  • 1 cup sliced celery
  • 1 teaspoon Salt
  • 1 can Rotel diced tomatoes and green chillies (10 ounce can)
  • 1 package frozen mixed vegetables (16 ounce pkg)
Cook onion in oil in Dutch oven. Add next 6 ingredients: garlic, spaghetti sauce, beef broth, water, celery, and salt. Bring to boil, cover, reduce heat, and simmer for 20 minutes. Stir in tomatoes and vegetables; return to boil. Cover and simmer 10-12 minutes or until vegetables are tender.
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