Spaghetti Soup
1.5 pounds lean ground beef
1/2 c. each chopped onion, green pepper, carrots
2 cloves garlic, minced
2 1/2 c. water
2 14 oz. cans petite diced tomatoes, undrained
1 jar spaghetti sauce
1 T. sugar
1/2 tsp. dried Italian seasoning
1/2 tsp. salt or 1/4 tsp. coarse Kosher salt
1/4 tsp. black pepper
2 oz. dried spaghetti, broken into 2-in. pieces
fresh basil (optional)
Cook ground beef and all veggies over medium-high heat til browned and vegetables are tender.
Add rest of ingredients and bring to boil. Then reduce heat to boil very gently, uncovered, about 12-15 minutes or til pasta is tender.
Serve with a salad and bread.
*I forgot to buy a green pepper last time I made this and John and I both noticed it. I won't forget next time because it adds GREAT flavor. I also bought a different kind of spaghetti sauce than normal and it wasn't as good. I like the Ragu chunky garden style...it adds more veggies and gives it a good flavor.
1 comment:
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