Spicy Vegetable Soup

• 1 lb ground beef
• 2 cloves garlic, chopped
• 1 cup chopped onion
• 1 cup sliced celery
• 1 cup carrot, chopped
• 1 teaspoon salt
• 12 teaspoon black pepper
• 2 cups water
• 1 teaspoon sugar
• 1 (10 ounce) can Rotel tomatoes & chilies
• 1 cup mushroom
• 1 (16 ounce) package frozen mixed vegetables
• 1 cup green bell pepper

1. Note: I try to make my soup the day before.
2. For some reason it always taste good the next day.
3. Cook ground beef,onion,bell pepper and garlic over medium heat,stirring until meat is crumbled and no longer pink.
4. Drain fat from pan.
5. Add water,celery,sugar,salt, black pepper,carrot and mushrooms.
6. Bring to a boil, cover and reduce heat and simmer, stirring often.
7. After 20 minutes of cooking stir in tomatoes,chiles and mixed vegetables, return to boil.
8. Cover and simmer for another 10 minutes.
9. Serve with garlic bread.

ground beef, garlic, onion, celery, carrot, salt, black pepper, water, sugar, tomatoes, mushroom, mixed vegetables, green bell pepper

Taken from www.food.com/recipe/spicy-vegetable-soup-85393 (may not work)