Italian Veggie Soup

Nothing tastes better for dinner or lunch on cold winter days

than SOUP!

This soup is hearty and healthy.

Italian Veggie Soup

2 lbs. ground chuck or sirloin

2 zucchinis chopped

1 cup chopped carrots

1 cup chopped onions

2  28-oz. cans Stewed Tomatoes

2  32-oz. cartons of beef broth

Tbs. minced garlic from the jar

1 lb. spaghetti

1 tsp. dried Basil leaves

1 tsp. dried Parsley flakes

1/2 tsp. dried Thyme leaves

1/2 tsp. dried oregano leaves

Brown the ground beef in a large Dutch oven pan.

While beef is browning,

chop the veggies.

I cut the zucchinis into disks, then cut the disks

in half.

Drain and rinse the ground beef after it's browned.

Leave the colander to drain in your sink.

Wipe out beef grease from the Dutch oven with

a paper towel.

Add a bit of olive oil to the pan and

saute the veggies until a bit soft.

While the veggies are cooking,

pour one can of the stewed tomatoes into

your food processor or blender and

puree smooth.

Pour that into a large bowl, and

now pulse the second can of stewed tomatoes,

but this time, leave some of the tomatoes chunky.

When veggies are softened a bit, add back the beef,

and all the tomatoes.

Mix in the two cartons of beef broth.

Add the minced garlic.

Bring soup to a boil,

then lower heat to low and simmer

for 45 minutes.

While that simmers, break the spaghetti

into 2-inch pieces.

After 45 minutes of simmering,

add the spaghetti...

and the spices.

I  now toss in a frozen Basil Cube

I made last summer from my garden harvest.

If you don't have this, just add 1 tsp. dried basil leaves.

sprinkle  in the other dried herbs.

Herbs should not be added to soup until

the end. They taste bitter if boiled too long.

Simmer about 10 minutes longer

or until spaghetti is cooked.

Cozy up with a bowl of this

during the cold winter!