Zesty Hamburger Soup

Ingredients

• 1 pound ground beef
• 2 cups sliced celery
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 4 cups water
• 2 medium red potatoes, peeled and cubed
• 2 cups frozen corn
• 1-1/2 cups uncooked small shell pasta
• 4 pickled jalapeno slices
• 4 cups V8 juice
• 2 cans (10 ounces each) diced tomatoes with green chilies
• 1 to 2 tablespoons sugar

Directions
In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink.

Add garlic; cook 1 minute longer. Drain. Stir in the water, potatoes, corn, pasta and jalapeno.
Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Stir in the remaining ingredients. Cook and stir until heated through.
Serve immediately or cool and freeze in a freezer container. May be frozen for up to 3 months.
To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Yield: 10 servings (3-3/4 quarts).

Recipe from: tasteofhome