 | | Directions |
- Sauté bacon, ground beef and onion in a large soup pot until the beef is browned.
- Dissolve bouillon cubes or granules in 2 cups of boiling water.
- Add the bouillon plus 4 more cups of water to the soup pot.
- Add spaghetti sauce, celery, carrot, cabbage, squash, salt and pepper and garlic powder.
- Bring mixture to a boil.
- Cover pot and simmer for 30 minutes or until the carrots are fork tender.
- Add pasta, kidney beans, grean beans and spinach.
- Boil for 10 more minutes.
Cooks note: This soup is very thick, you may want to add more liquid, either water or beef stock. Don't overcook - cook only the amount of time indicated. The soup is better if made the day before and then slowly reheated. Freezes well. |
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Prep Time: 20 minutes
Cook Time: 45 minutes
Container: soup pot
Servings: 10
|  | | Ingredients | | - | | 4 slices turkey bacon - cut into small pieces |
| - | | 1 pound ground beef |
| - | | medium onion, chopped |
| - | | 6 cups boiling water |
| - | | 6 beef bouillon cubes or 6 teaspoons of beef bouillon crystals |
| - | | 2 cups favorite speghetti sauce |
| - | | 2 stalks of celery |
| - | | 2 carrots, thinly sliced |
| - | | 2 cups cabbage chopped - approximately 1/2 head |
| - | | small zucchini, unpeeled, sliced |
| - | | 1 small summer squash, sliced |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 cup tomato, chopped or 1 can chunky tomatoes |
| - | | 1/2 teaspoon garlic powder |
| - | | 1 cup medium to small pasta shells |
| - | | 1 (15 oz) can kidney beans with juice |
| - | | 1 (15 oz) can green beans - drained or fresh green beans |
| - | | 1 box or 1/2 bag frozen spinach |
| - | | grated parmesan cheese to garnish |
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