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  • 1 Rating
Geneva Chaney, Pelham, Alabama
Recipe by Southern Living December 2006

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Yield:
Makes 35 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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