The BEST Vegetable Soup EVER...with meat

Over the holidays, my brother and I raided my Mom's accordion of hundreds of recipes to find some new recipes to try. I pulled out a new-to-me recipe called "Vegetable Soup" that my aunt had shared with my Mom. While it sounds like it's vegetarian-friendly, the recipe calls for ground turkey, although the recipe could definitely be adapted. When I made it the first time, Greg RAVED about it and said, "Why haven't we had this before?! It's awesome!" I'm pretty sure I've made this soup once a week since the beginning of 2015. It's THAT good and easy to make. It freezes well and is easy to keep the ingredients around for when you need to throw a quick meal together. Enjoy!

 Please forgive the shadow and poor lighting. I promise that professional photographer nor food photographer will ever be on my resume. 

Please forgive the shadow and poor lighting. I promise that professional photographer nor food photographer will ever be on my resume. 

Vegetable Soup

1 lb ground turkey

1 cup chopped onions

2 cloves garlic, pressed

1 28oz can spaghetti sauce with mushrooms and peppers

10 ¾ oz can beef broth

2 cups water

1 cup sliced celery

1 teaspoon sugar

1 teaspoon salt

½ teaspoon ground pepper

10oz can diced tomatoes and green chiles

16oz packaged frozen mixed vegetables

Cook first 3 ingredients in a large Dutch oven over medium heat until meat is browned, stirring to crumble. Drain and return meat to Dutch oven. Add spaghetti sauce and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Stir in tomatoes and vegetables; return to a boil. Cover and simmer 10-12 minutes or until vegetables are tender.