Spaghetti Lover's Soup

• 1 lb lean ground beef
• 12 cup chopped onion (1 medium)
• 12 cup chopped green bell pepper (1 small)
• 12 cup chopped celery (1 stalk)
• 12 cup chopped carrot (1 medium)
• 2 garlic cloves, minced
• 2 12 cups water
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 1 (15 ounce) jar spaghetti sauce
• 1 tablespoon sugar
• 12 teaspoon salt
• 12 teaspoon dried Italian seasoning, crushed
• 14 teaspoon ground black pepper
• crushed red pepper flakes, to taste
• 2 ounces dried spaghetti, broken into 2-inch pieces

1. In a large saucepan or Dutch oven, cook meat, onion, bell pepper, celery, carrot, and garlic over medium heat until meat is done and vegetables are tender, stirring to break up meat as it cooks; drain off fat.
2. Add the water, undrained tomatoes, spaghetti sauce, sugar, salt, Italian seasoning, black pepper, and crushed red pepper to meat mixture.
3. Bring to boiling; add broken spaghetti; return to boiling; reduce heat; boil gently, uncovered, for 12-15 minutes or until spaghetti is tender.

lean ground beef, onion, green bell pepper, celery, carrot, garlic, water, tomatoes, spaghetti sauce, sugar, salt, italian seasoning, ground black pepper, red pepper

Taken from www.food.com/recipe/spaghetti-lovers-soup-477749 (may not work)