Instructions: Cook first 4 ingredients in a Dutch oven over medium-high heat until meat is browned and vegetables are tender, stirring until meat crumbles; drain.

Stir spaghetti sauce and next 5 ingredients into beef mixture; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally.

Add mixed vegetables and diced tomatoes and green chiles to beef mixture; return mixture to a boil. Cover and simmer 15 minutes or until vegetables are tender, stirring occasionally.

NOTES : Can use a can of diced tomatoes and green chiles for a little spicier soup.

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