Spicy Vegetable Soup

1 lb Ground Beef
1 cup Onions, chopped
2 cloves Garlic, pressed
1 (30oz) jar Chunky Garden style Spaghetti Sauce with Mushrooms and peppers
1 (10 oz) can Beef Broth, undiluted
2 cups Water
1 cup Celery, sliced
1 teaspoon Sugar
1 teaspoon Salt
1/2 teaspoon Pepper
1 (10oz) can Rotel diced tomatoes and green Chilies
1 (16oz) package frozen Mixed Vegetables

Cook first 3 ingredients in 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 and simmer 20 minutes. Stir in
tomatoes and vegetables; return to boil. Cover and simmer 10 to 20 minutes.
Makes 12 cups.