| | Directions | | Cook first 3 ingredients in large pot over medium heat until meat is brown, stirring to crumble. Drain grease. Add spaghetti sauce and next 7 ingredients. Bring to a boil, cover and simmer 20 minutes stirring occasionally. Pour vegetables in and return to a boil. Simmer until vegetables are tender. Makes about 12 cups. |
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| Ingredients | | - |  | 1 pound Ground Beef |
| - | | 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 ounce can) |
| - | | 2 cups water |
| - | | 1 cup sliced celery |
| - | | 1 teaspoon sugar |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 can diced tomatoes (10 ounce can) |
| - | | 1 package frozen mixed vegetables (16 oz pkg) |
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