| | Directions | | 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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| Ingredients | | - |  | 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) |
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