Vegetable Soup

• 1 lb. ground beef
• 1 c. chopped onions
• 1 to 2 Tbsp. chopped garlic
• 1 (10 1/2 oz.) can beef broth
• 2 c. water
• 2 tsp. sugar
• 1/2 Tbsp. salt
• dash of pepper
• 15 oz. tomato sauce
• 16 oz. pkg. frozen mixed veggies
• 2 or 3 potatoes
• 1 c. elbow noodles
• 30 oz. jar spaghetti sauce (chunky, garden style with mushrooms, peppers)

1. Cook first 3 ingredients in a large Dutch oven over medium heat.
2. Brown and drain.
3. Add spaghetti sauce and next 6 ingredients.
4. Bring to a boil.
5. Cook, then dice the potatoes. Cook macaroni.
6. Add potatoes and macaroni to pot.
7. Cover, reduce heat and simmer for 20 minutes, stirring occasionally.
8. Stir in frozen veggies.
9. Return to a boil.
10. Cover and simmer 10 to 12 minutes or until veggies are tender.
11. Yield:
12. 12 cups.

ground beef, onions, garlic, beef broth, water, sugar, salt, pepper, tomato sauce, potatoes, elbow noodles, chunky

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5454 (may not work)