tep of Pork Legs Rice Spaghetti Soup. Cook about 60 - 70 minutes
Brown ground beef, chopped onion, salt and pepper in a soup pot.
In another pot, cook spaghetti according to directions on package.
Drain.
Rinse and set aside for later use.
Add can of pork and beans, tomato sauce and tomato soup to ground beef mixture.
Add a can of water for each of these 3 cans.
Add cooked Spaghetti Soup.
Simmer for 30 minutes.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Bring stock to a boil. Add green beans, spaghetti, zucchini and pesto. Once spaghetti has softened, cover and simmer for 5 mins.
Add tomatoes and season. Simmer for 5 mins, until spaghetti is al dente. Ladle into warm bowls. Garnish with a little extra pesto. Serve with crusty bread.
In medium saucepan, combine all ingredients except spaghetti. Bring to a boil.
Reduce heat; simmer 15 to 20 minutes, until thickened, stirring occasionally.
In a soup pot over medium heat, bring
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Saute ground beef. Add onion, celery and carrots, cook until soft.
Add every thing else! (tomato sauce, tomato soup, tomato soup, tomatoes, water, sugar, worcestershire sauce, tabasco, salt, oregano, garlic salt, basil, celery salt, and pepper).
Simmer (covered because it splatters), for a good while (that's what it says). i usally don't time it, but let it sit on stove for at least an hour, some times two. I just add a bit more water if it gets too thick before supper time.
Stir often, so it does not burn on bottom!
Boil chicken and de-bone.
Cook spaghetti as per package directions.
In medium saucepan, saute pepper, onion and celery in butter.
Add soup, Ro-Tel tomatoes, mushrooms, salt, garlic powder, bouillon cubes and water.
Stir.
In large bowl, mix spaghetti, soup mixture and cheeses.
Place all in greased 9 x 13 x 2-inch pan.
Bake 45 minutes at 350\u00b0.
Brown sausage in 3 or 4-quart pan.
Drain.
Remove; set aside. Add green pepper, onion and mushrooms to pan and saute until tender.
Add meat and all ingredients except cheese and spaghetti. Cover and simmer 15 to 20 minutes.
Cook spaghetti.
Add to soup. Top bowls with cheese or add to soup.
Fill a large pot 3/4 full with water.
Add bouillon cubes. When boiling, add cut up spaghetti.
Cook 12 minutes.
Add vegetable beef soup and tomatoes.
Heat through.
Enjoy.
Brown beef.
Add Ragu.
Cook spaghetti 4 minutes.
In a large dish put a layer of beef, layer of spaghetti, layer of cheese, layer of beef, layer of spaghetti soup and rest of cheese.
Bake 35 minutes at 300\u00b0.
Brown ground beef and onions.
Drain.
In pan, cook spaghetti and drain.
Rinse.
Combine sauce with beef and onions.
Combine soup and water.
Layer spaghetti, soup and meat in 2-quart greased casserole.
Top with cheese.
Bake at 350\u00b0 for 30 to 40 minutes.
In a 5 or 6-quart Dutch oven, brown ground beef and drain. Stir in water, juice, salt, seasoning, pepper, onion, tomatoes and cabbage.
Bring to boil.
Reduce heat and simmer 30 minutes or until vegetables are tender.
Prepare spaghetti according to package directions and drain.
Add frozen vegetables and cooked spaghetti into soup mixture; heat thoroughly.
Makes 2 1/2 to 3 quarts.
Stew chicken.
Cook spaghetti in broth.
Drain but save the broth.
Mix chicken, spaghetti, soup and remaining ingredients together.
Pour into buttered casserole.
Top with grated cheese. Bake 20 minutes at 400\u00b0 in 9 x 13-inch pan.
Add some of the broth to make real moist.
o a boil.
Add spaghetti, and boil 6 to 8
Saute onion and garlic in butter.
Pour in chicken broth and broccoli.
Heat over medium burner.
Add milk and Cheez Whiz.
Heat on low so the milk does not curdle.
Cook spaghetti separately according to box directions.
Drain and add to the soup.
In a large dutch oven, brown the ground beef, onion and garlic in the olive oil.
Drain.
Add remaining ingredients to the dutch oven.
Simmer approximately 20 minutes or until spaghetti is done.
Individual bowls of soup may be topped with some freshly grated parmesan cheese if desired.
.
Cook spaghetti.
Mix together chicken, pimento, green pepper and onion.
Add spaghetti, soup and broth.
Add salt, pepper and 1/2 of grated cheese; mix well.
Place mixture in 9 x 13-inch baking dish, top with remaining cheese.
Refrigerate 1 hour or overnight.
Cover well.
Bake at 350\u00b0, covered, for 30 minutes, uncover and bake 30 minutes more, until bubbly.