Spaghetti Soup
1 lb. hamburger
1 small onion
1 green pepper
1 stalk celery
1 carrot
2 cloves garlic, minced
Chop vegetables and saute them with hamburger and a little olive oil. Drain the grease, place them in a pot and add:
2 1/2 cups water
2 15oz cans diced tomatoes
1 15oz jar spaghetti sauce
1 Tbsp sugar
1/2 tsp Italian seasoning (or oregano)
dash salt
1/4 teas. pepper
dash crushed red pepper
Let it simmer for about 30 minutes. Add about 2oz spaghetti noodles and simmer until pasta is tender. Serve with parmesan cheese.
Kate and I always always use Prego Ricotta Parmesan spaghetti sauce, because it's the best there is. We typically double (or triple!) the recipe, which is convenient since the spaghetti sauce comes in 32oz jars, and it is very convenient to reheat at school or work. I typically add more crushed red peppers because I like the heat, and we both smother it in parmesan cheese.
I don’t know what this recipe was originally called, but my mom got it out of a magazine forever ago, and we just call it spaghetti soup. The nice thing about soups, and this one in particular, is that they’re inexpensive, easy to make, and easy to store and reheat. This is probably Kate’s and my favorite meal to make, and even a triple recipe doesn’t last us long. I even made this last week in the trailer I’m working in on site where they’re drilling the oil well.
If you make it, be sure to leave feedback!
