Spaghetti Lovers Soup

Spaghetti Lovers Soup

1lb lean ground beef
½ cup chopped onion+
½ cup chopped sweet pepper
½ cup chopped celery (1 stalk)
½ cup chopped carrot (1 medium)
2 garlic cloves (minced
2 ½ cups water
2 14.5 oz. cans diced tomatoes
1 13-15 oz. jar spaghetti sauce
1 tablespoon sugar
1 teaspoon salt
½ teaspoon dried Italian seasoning, crushed
¼ teaspoon ground black pepper
Dash crushed red pepper
2 oz. dried spaghetti (broken into 2 inch pieces)

1) In a large sauce pan 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 water, undrained tomatoes, spaghetti sauce, sugar, salt Italian seasoning, black pepper, and crushed red pepper to meat mixture. Bring to boiling.

Add broken spaghetti.

Return to boiling. Reduce heat. Boil gently uncovered 12-15 minutes till spaghetti is tender


Per serving: 264 calories, 11 g fat, 48 mg cholesterol, 882 mg sodium, 25 g carbs, 4g fiber, 17 g, protein.