Prep Time
10 Mins
Cook Time
35 Mins
Yield
Makes 35 cups

How to Make It

Step 1

Cook ground chuck and onion, in batches, in a large Dutch oven over medium-high heat, stirring until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Stir in salt, pepper, and beef broth; bring to a boil.

Step 2

Stir in mixed vegetables and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer at least 20 minutes or until thoroughly heated.

Step 3

Note: For testing purposes only, we used Classico Organic Tomato, Herbs & Spices Pasta Sauce.

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