1 pound ground beef
1 cup chopped onion
1 30-ounce jar meatless spaghetti sauce
3 1/2 cups water
1 16-ounce package frozen mixed vegetables
1 10-ounce can diced tomatoes with green chilies
1 cup sliced celery
1 teaspoon beef bouillion
Pepper to taste

In skillet over medium heat, cook beef and onion until meat is no longer pink. Drain and transfer to slow cooker. Stir in remaining ingredients, cover and cook on low 8 hours or until vegetables are tender.