Connie'S Pasta Fajole Soup

• 1 lb lean ground beef
• 1 cup onion, chopped
• 2 garlic cloves, pressed
• 1 (30 ounce) jar spaghetti sauce, Ragu Chunky Garden Style
• 1 (10 ounce) can beef broth
• 2 cups water
• 1 cup celery, sliced
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 (10 ounce) can Rotel tomatoes & chilies
• 1 (15 1/2 ounce) can great northern beans, drained and rinsed
• 1 carrot, shredded
• 1 cup elbow macaroni, cooked

1. Cook first 3 ingredients in a large Dutch oven over medium heat until meat is browned and starting to crumble. Drain meat.
2. Add spaghetti sauce and next nine ingredients. Bring to a boil. Cover, reduce heat and simmer for 20 minutes, stirring occasionally.
3. Add shredded carrot and macaroni. Simmer for 5 minutes. Serve with your favorite bread.

lean ground beef, onion, garlic, beef broth, water, celery, sugar, salt, ground pepper, tomatoes, great northern beans, carrot, elbow macaroni

Taken from www.food.com/recipe/connies-pasta-fajole-soup-461716 (may not work)