By Talya Boerner of Grace, Grits and Gardening
I tore this recipe from a Better Homes and Gardens magazine years ago before recipes were published on the internet. That’s how long I’ve been making this Spicy Vegetable Soup which is easily one of the most requested recipes in my family. With a slice of hot cornbread it’s perfection on a cold winter day.
And bonus—it’s simple.
I call this a cheater recipe because the base ingredients include Ro-tel and Ragu Chunky spaghetti sauce. Everything you’ll need for this yummy soup is probably already in your pantry or freezer. Dump everything in a pot, give it a stir and go watch those episodes of Downton Abbey you’ve recorded. It’s almost that easy.
(Now if you are one of those people who never eats anything from a can, go ahead and substitute homemade tomato sauce, etc. Sometimes I feel the same way, but I’m telling you there is beauty in a can of Ro-tel…)
- 1 pound ground beef
- 1 small chopped yellow onion
- ½ cup chopped celery
- 2 garlic cloves, chopped
- 1 24 oz jar Ragu chunky green pepper and mushroom spaghetti sauce
- 1 10.5 oz can low-sodium beef broth
- 2 cups water
- 1 tsp sugar
- 1 tsp salt
- ½ tsp pepper
- 1 can Ro-tel Diced Tomatoes & Green Chiles
- 2 cups frozen mixed veggies (I use whatever I have in my freezer—corn, carrots, green beans, lima beans, etc.—and I always make sure there is okra in the mix.)
- In a Dutch oven or large soup pot brown ground beef, onion, celery and garlic. Drain oil.
- To the meat mixture add Ragu, broth, water, sugar, salt and pepper. Bring to a boil. Reduce and simmer for twenty minutes.
- Add Ro-tel and mixed veggies. Return to a boil. Reduce to simmer and continue simmering 30 minutes or so (stirring occasionally) until veggies are soft.
Talya was raised on a cotton farm in Northeast Arkansas where her family still farms. She and her husband along with their two miniature schnauzers, Lucy and Annabelle, live in Dallas. Follow her tales of farm, food, garden and life on her personal blog Grace Grits and Gardening.