Beefy Spaghetti Soup
Yield
4 servingsPrep
5 minCook
55 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
beef
ground, crumbled |
|
| 1 | cup |
green beans
frozen |
|
| 1 | medium |
onions
chopped |
|
| 1 ½ | cups |
spaghetti
broken, uncooked |
*
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon | parsley flakes |
*
|
| 4 | cups |
beef stock
prefer veal stock if possible |
|
| ¾ | teaspoon | salt |
|
| 1 | teaspoon | olive oil |
|
| ⅛ | teaspoon | black pepper |
|
| 1 | x |
mushrooms, canned
sliced, (1 can) |
*
|
| 1 | each | bay leaves |
*
|
| 1 | x |
tomato sauce
(1 can) |
*
|
| ½ | teaspoon | oregano |
|
Trans-fat Free, Good source of fiber
Directions
In large casserole dish combine ground beef, onion, garlic, and oil.
Microwave at high until meat is no longer pink, stirring once during cooking.
Drain.
Add remaining ingredients.
Cover. Microwave at high until spaghetti is done (around 20 to 25 minutes).
Stir occasionally.
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