2 c. slices bacon, diced
1/2 c. (125 mL) chopped onion
1 (10 oz.) can (284 mL) beef broth
1 (14 oz.) can (398 mL) spaghetti sauce
1 c. (250 mL) water
1/4 tsp. (1 mL) dried basil leaves, crushed
2 c. (500 mL) frozen or fresh mixed vegetables
1/2 c. (125 mL) spiral-shaped pasta
2 c. (500 mL) milk
2 tbsp. flour (30 mL)
Salt and pepper
Grated Parmesan cheese (optional)

METHOD: Cook bacon until crisp in large saucepan; drain; reserve drippings. Set bacon aside. Cook onion in bacon drippings until tender. Stir in beef broth, spaghetti sauce, water and basil. Add vegetables and pasta. Bring to a boil. Reduce heat, cover and simmer 10 minutes or until vegetables are tender.

Combine milk and flour until smooth. Stir into chowder. Cook and stir until mixture comes to a boil and thickens. Add salt and pepper to taste. Sprinkle reserved bacon and Parmesan cheese over each serving if desired.

Preparation time: 10 minutes. Cooking time: 20 minutes. Yield: about 7 cups (1.75 L).