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For those of you with inquiring minds ... Spaghetti Lover's Soup
Prep: 35 minutes Cook: 12 minutes
Makes 6 servings
1 pound lean ground beef (I used 1/2 pound beef and 1/2 pound turkey Italian sausage)
1/2 cup chopped onion (1 medium)
1/2 cup chopped green sweet pepper (1 small)
1/2 cup chopped celery (1 stalk)
1/2 cup chopped carrot (1 carrot)
2 cloves garlic, minced
2 1/2 cups water
2 14.5 ounce cans diced tomatoes, undrained
1 13-15 ounce jar spaghetti sauce
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon dried Italian seasoning, crushed
1/4 teaspoon ground black pepper
Dash crushed red pepper
2 ounces dried spaghetti, broken into 2 inch pieces
1. In a large saucepan or Dutch oven, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until meat is done and vegetables are tender, stirring to break up meat as it cooks. Drain off fat.
2. Add the water, undrained tomatoes, spaghetti sauce, sugar, salt, Italian seasoning, black pepper, and crushed red pepper to meat mixture. Bring to boiling; reduce heat. Boil gently, uncovered, for 12 to 15 minutes or until spaghetti is tender.
Nutrition Facts per serving: 264 calories, 11 grams fat (3 grams saturated fat), 48 mg cholesterol, 882 mg sodium, 25 grams carbohydrate, 4 grams fiber, 17 grams protein)
I actually doubled the recipe and used some crushed Italian tomatoes instead of 2 cans of diced tomatoes. I also added more Italian seasoning. I almost always mess with my recipes.
Diet Calendar Entries for 25 January 2010:
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1079 kcal
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Fat: 29.86g | Prot: 63.26g | Carb: 160.89g.
Breakfast: water, Fiber One, medifast cocoa. Lunch: Special K Protein Bar. Dinner: Lean Cuisine Chicken Pecan. Snacks/Other: cracked wheat bread, orange, Snickers Marathon Dark Chocolate Crunch. more...
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2821 kcal
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Activities & Exercise:
Standing - 1 hour, Shopping - 1 hour, Pilates - 50 minutes, Sleeping - 8 hours, Resting - 4 hours and 10 minutes, Driving - 2 hours, Desk Work - 7 hours. more...
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