Spaghetti Soup

1 lb. Ground beef and/or Italian sausage
4 cups water
4 cups tomato juice
1 tsp. salt
½ tsp. garlic powder
½ tsp. pepper
2 tab. Beef bullion
1 green pepper, minced
1 small onion, minced
1 - 14 oz can stewed tomatoes
1 small can tomato paste
2 cups cabbage, shredded
½ lb. uncooked spaghetti (in 3rds)
1 - 16 oz pkg. frozen vegetables

Brown beef and drain. Stir in water, juice, seasonings, bullion, pepper, onion, tomatoes, paste, cabbage and frozen vegetables; bring to a boil. Reduce heat and simmer 30 minutes or until vegetables are tender. Prepare spaghetti according to package directions and drain. Add cooked spaghetti into soup mixture; heat thoroughly.
Makes about 2 ½ to 3 quarts.

A little Tabasco is good. In a double batch beef and sausage is nice.

If you leave the spaghetti out it freezes nicely.
Just add the spaghetti after it’s thawed and heated. Otherwise it becomes mushy.


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