Southern Living DECEMBER 2006
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.
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.
Note: For testing purposes only, we used Classico Organic Tomato, Herbs & Spices Pasta Sauce.
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