Monday, February 1, 2016
Favorite Recipes: Spaghetti Soup
We have soup on Sunday nights. Sometimes it is homemade, and sometimes it is out of a can. I am always looking for new recipes to mix in with our tried and true ones. I tried this recipe out yesterday and thought it was really good. It was also easy to make which is always a plus!
Spaghetti Soup Ingredients
1 lb ground beef (I actually used more than that and my meat was a mix of venison and ground beef)
1 small bag frozen mixed vegetables
1 can Italian diced tomatoes
28 oz of your favorite spaghetti sauce
1 can of mushrooms (I left these out because the kids don't like them)
32 oz chicken broth
1 pound of spaghetti (I used much less than this. 1/4 of a box)
2 tsp Italian Seasonings
cheese of choice
Note: The original recipe called for 2 teaspoons chili powder, 2 teaspoons oregeno and 2 teaspoons basil but I left out the chili powder and substituted the other with Italian Seasonings. The beauty of soup is that you can use whatever spices you like!
Also for those that are gluten free you can use a GF pasta in place of regular spaghetti. Just make sure your other ingredients do not contain gluten. It hides!
Brown your ground meat and then drain. In a large soup pot add your chicken broth and frozen vegetables until tender. Add in all of the other ingredients (including browned meat) except the spaghetti and cheese and simmer around 10 minutes. While that is simmering boil a pot of water to cook your spaghetti in. Break the noodles into small pieces (I broke them into fourths) and cook according to directions. Drain your noodles and add them into the soup simmering a few minutes more. Ladle into bowls and top with the shredded cheese of your choice.