Make sure you always keep several cans of spaghetti sauce on hand. I use 26.5 oz
Hunts. I use it because you get flavor without work. Also make sure you always have
beef bullion cubes – not beef broth in a can. That’s a totally different flavor.
Put in at least 5-6 bullion cubes into 4 cups boiled water. Make sure the cubes melt.
This amount will vary depending on how much soup you’re making. Start out with 5 and
go by your preferred taste.
Go to your cupboard or freezer and see what types of veggies you have on hand. NO
beets. Peas, green beans, carrots – normal soup-type veggies. Some people like to put
in cooked pasta or cooked rice - up to you.
If you’re using ground beef, brown it in the pot mentioned in the next paragraph. Beef is
optional. I like it but others may want a simple vegetable soup.
In a big pot –at least a 4 or more quart sized pot - a quart is 64 ounces - 64 ounces is 8
cups. In this big pot with the browned hamburger in it, put in the veggies.
Pour in the spaghetti sauce. How many cans depend on how much soup you’re making
and personal preference. For the 4 quart, I use one can sauce to 5 cubes of bullion in 4
cups water along with liquid from the canned veggies. If you are using frozen veggies, fill
the spaghetti sauce can at least once with water and pour it into the pot.
Pour in the bullion. Stir. Salt and pepper. Stir. Then put in this sort of stuff for flavor –
at least a 2 teaspoons each (the dried stuff) – oregano, cilantro, onion flakes, garlic salt
or powder, and anything else that sounds good to you. I usually toss in ¼ cup or more
parsley. I don’t know why. Stir. Taste. Decide if you need more of anything. Remember
to let it simmer a bit so the flavors meld together.
When it tastes perfect to you, it’s good to go. If it tastes too stout, add a little hot water
until you get it right. What will usually be too strong is the tomatoey-flavor or too much
bullion. Experiment until it tastes the way YOU want it to taste.
Get some hot crusty French bread, fresh butter and enjoy!
Recipe Copyright © 2009 Nan C Loyd
All rights reserved. Used by permission.
Hunts. I use it because you get flavor without work. Also make sure you always have
beef bullion cubes – not beef broth in a can. That’s a totally different flavor.
Put in at least 5-6 bullion cubes into 4 cups boiled water. Make sure the cubes melt.
This amount will vary depending on how much soup you’re making. Start out with 5 and
go by your preferred taste.
Go to your cupboard or freezer and see what types of veggies you have on hand. NO
beets. Peas, green beans, carrots – normal soup-type veggies. Some people like to put
in cooked pasta or cooked rice - up to you.
If you’re using ground beef, brown it in the pot mentioned in the next paragraph. Beef is
optional. I like it but others may want a simple vegetable soup.
In a big pot –at least a 4 or more quart sized pot - a quart is 64 ounces - 64 ounces is 8
cups. In this big pot with the browned hamburger in it, put in the veggies.
Pour in the spaghetti sauce. How many cans depend on how much soup you’re making
and personal preference. For the 4 quart, I use one can sauce to 5 cubes of bullion in 4
cups water along with liquid from the canned veggies. If you are using frozen veggies, fill
the spaghetti sauce can at least once with water and pour it into the pot.
Pour in the bullion. Stir. Salt and pepper. Stir. Then put in this sort of stuff for flavor –
at least a 2 teaspoons each (the dried stuff) – oregano, cilantro, onion flakes, garlic salt
or powder, and anything else that sounds good to you. I usually toss in ¼ cup or more
parsley. I don’t know why. Stir. Taste. Decide if you need more of anything. Remember
to let it simmer a bit so the flavors meld together.
When it tastes perfect to you, it’s good to go. If it tastes too stout, add a little hot water
until you get it right. What will usually be too strong is the tomatoey-flavor or too much
bullion. Experiment until it tastes the way YOU want it to taste.
Get some hot crusty French bread, fresh butter and enjoy!
Recipe Copyright © 2009 Nan C Loyd
All rights reserved. Used by permission.
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