Busy Mamas

I found this recipe in an issue of Better Homes and Gardens years ago. The first time I made it my husband, TSO, frowned when I said we were having Spaghetti Soup for dinner but TSO was pleasantly surprised. Not only did he like the soup , it has become one of his favorites and he asks for it all the time. This hearty soup is easy to make and perfect for weekend dinners (a little too much time for me on a weeknight). Your family will be waiting for dinner after smelling this delicious soup cooking.

You will need:

• 1 pound lean ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped celery (approximately 1 stalk)
• 1 medium carrot, chopped
• 2 1/2 cups water
• 2 14 1/2-ounce cans diced tomatoes
• 1 13- to 15-ounce jar spaghetti sauce (I use Prego Traditional)
• 1 Tbsp. sugar
• 1/2 tsp. dried Italian seasoning, crushed
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• dash crushed red pepper
• dried spaghetti, broken into 2-inch pieces (I usually put more than this so put as much as you like)

In large saucepan cook meat, onion, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink. Drain off excess fat.

Add water, undrained tomatoes, spaghetti sauce, sugar, Italian seasoning, salt, and black and red pepper. Bring to boiling. Add broken spaghetti. Return to boiling. Reduce heat and simmer, uncovered, for 12 to 15 minutes or until spaghetti is tender. Serve immediately. Makes 6 servings.

Note: If you want to prepare soup ahead of time do not add in broken spaghetti. Only add broken spaghetti when ready to serve.