Ratatouille Soup

1 pound ground beef
1 (24 ounce) jar Italian Sauce
1 (10.5 ounce) can condensed beef broth
2 cups water
1 small eggplant, cut into cubes
1 medium zucchini, cut into cubes
1 large green pepper, chopped
1/2 cup uncooked elbow pasta
1 tablespoon chopped celery
Cook the beef in a 4-quart saucepot over medium-high heat until it’s well browned, stirring often to break up the meat. Pour off any fat.

STEP3:
Stir in the sauce, broth, water, celery,eggplant, zucchini and pepper in the saucepot and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 15 minutes.