Ingredients: (makes 8-10 servings)
3 Tbsp (40g) butter
1 cup chopped celery
1 cup peeled, diced potato
1 small jar spaghetti bolognese sauce (vegetarian)
1 can pinto or kidney beans
1/2 lb. (250g) dry spaghetti, broken into thirds
1 chopped white onion
1 cup chopped carrots
4 cans (1500ml) beef broth/stock
1 lb. (500g) ground (mince) turkey or beef
1/2 head shredded cabbage
Directions:
1. Melt butter in a large soup pot, add celery, carrots and onions. Cook until tender but not brown.
2. Cook meat in a separate pan until browned and drain (if desired).
3. Add meat, potatoes, bolognese sauce, and broth to vegetable pot. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
4. Add dry spaghetti, undrained beans, and cabbage. Cook covered for 20-25 minutes. Season with salt and pepper and serve. Flavors get even better the next day.
Love soups and stews that improve with age!
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